2-6oz Salmon Filets
1-Handful of Mixed Greens
1/2 Bunch of Asparagus
1/2 Head of Broccoli
1 Cup of Quinoa
2 Cups of Chicken Stock or Broth
½ Cup of Carrots
¼ Cup of Crumbled Feta Cheese
3 Tablespoons of Olive Oil
2 pinches of Himalayan Sea Salt
3 pinches of Freshly Ground Pepper
¼ cup of Balsamic Vinegar and ¼ cup of Olive Oil Dressing
2 Tablespoons of No Salt Seasoning
Chop Carrots into bite sized pieces and place into a medium sized pot
Pour Chicken Stock into the pot and cook over high heat
Pour Quinoa into the pot and stir. Place lid on top of the pot and cook for 15 minutes
Reduce heat to medium once boiling.
Rinse and clean the Salmon and Shrimps, and pat dry
In a medium sized bowl, pour in the Olive Oil and place the Salmon and Shrimp with the oil tossing and coat all sides of the Salmon and Shrimp. Sprinkle on the salt, pepper, and no salt seasoning coating all sides of the Salmon and Shrimp. Let mariniate while you prep the vegatables
Soak, Rinse and Spin the Handfull of Mixed Greens
Clean the Aspargus and cut into bite sized pieces
Clean the Broccoli and cut into bite sized florets
Peel the Onion, and slice radially.
Heat a large non-stick skillet on medium heat with some olive oil
Place the Salmon and Shrimp, turn the heat to high and sear for 4 minutes
Flip the Salmon and Shrimp and cook for another 3 minutes
Cut the lemon in ½ and squeeze ½ of the lemon and pour juice over the Salmon and Shrimp. Remove the Salmon and Shrimp from heat and place on a dish
On another large skillet on medium-high heat with some olive oil, place the sliced Onions, Broccoli and Aspargus and cook until the Broccoli is bright green
Place the cooked vegatables on top of the mixed greens, then add the quinoa. Add sliced tomotoes and feta cheese, and toss with balsamic and olive oil dressing.
Place salad on a dish, and place the Salmon and Shrimp on the salad.