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Lemon Rosemary Salmon with
Garlicky Kale and Quinoa
Yield: 1 Meal
LEMON ROSEMARY SALMON:
1 – 6 ounce salmon fillet
1/2 lemon thinly sliced
1/2 teaspoon extra virgin olive oil
1 small garlic clove, minced
2 large rosemary sprigs
Salt and pepper to taste
HERBED QUINOA:
1 cup cooked quinoa
1 tablespoon fresh lemon juice
1/4 teaspoon garlic powder
1/8 teaspoon lemon zest
2 tablespoons chopped fresh basil
Salt and pepper to taste
GARLICKY KALE:
2 cups kale, sliced
2 teaspoons extra virgin olive oil
1 clove garlic, minced
1 tablespoon water
Salt and pepper to taste
STRAWBERRIES
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