2 salmon fillets (100 grams each, skin-on)
1 tablespoon canola oil, divided
6 cloves garlic, thinly sliced
4 cups mustard greens, chopped
2 cups cooked quinoa
2/3 cup light coconut milk
1/2 teaspoon curry powder
1. Pat salmon dry with paper towels and season on all sides with salt and pepper.
2. In a large skillet over medium-high heat, heat 1 tsp oil. Add salmon, skin side down, pressing on fillet with the back of a spatula. (Skin won’t stick if pan and oil are hot.) Cook 2 minutes, then reduce heat to medium and cook 2 minutes more. Carefully flip salmon and cook to desired doneness (for a 1 1/2-inch thick fillet, about 2 minutes for medium-rare, 5 minutes for well done.) Remove from skillet and set aside.
3. Return skillet to medium heat and add remaining 1/2 tsp oil. Add garlic, season with salt and pepper, and cook until garlic starts to brown, about 30 seconds. Add mustard greens and stir to wilt. Add quinoa, coconut milk, and curry powder, and cook until just heated through, for about 1 minute.
4. Top greens and quinoa with salmon and serve.
NUTRITION PER SERVING
24 g fat (4 g saturated)
49 g carbs
3.5 g sugar
10 g fiber
28 g protein