Ingredients:

• 1 slice of salmon
• Ghee/coconut oil
• Salt, pepper, spices to taste
• 1/2 cup cooked quinoa
• 2 asparagus spears
• 1 purple carrot
• 2 handfuls of spinach
• 1 clove of garlic
• Lemon juice
• Extra virgin olive oil
• Fresh parsley

Instructions:

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1. Salmon:

Cook the salmon slice until done. If the salmon has skin, start cooking it skin-side down for about 3-4 minutes, then flip and cook the other side for another 3-4 minutes until it turns pink. Season the salmon with salt and pepper, then dice it.

2. Spinach:

In the remaining fat after cooking the salmon, sauté the spinach with garlic for about 1 minute.

3. Asparagus:

Blanch the asparagus and purple carrot.

4. Quinoa:

Cook the quinoa in twice the amount of salted water or broth for about 20 minutes and season with chopped herbs.

5. Avocado:

Dice the avocado and drizzle it with lemon juice to prevent browning.

6. Layer

Assemble the jar layers according to your preference.

Drizzle with a little olive oil and lemon juice before consuming.

#Gluten-free #Lactose-free #Dairy-free #Nut-free #Pescatarian

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