Ingredients:

• 2 salmon fillets (approximately 6 ounces each)
• 1 cup quinoa
• 2 cups broth or vegetable broth
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 small onion, finely chopped
• 1 cup Brussels sprouts, halved
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

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1. Prepare Quinoa Pilaf:

Rinse the quinoa under cold water and drain well.

Heat olive oil in a medium saucepan over medium heat.

Sauté minced garlic and chopped onion until fragrant and slightly golden.

Add quinoa, toasting for a couple of minutes while stirring occasionally.

Pour in water or vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed.

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2. Grill Salmon:

Season salmon fillets with salt and pepper.

Grill for 4-5 minutes per side or until cooked through and flakes easily.

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3. Roast Brussels Sprouts:

Arrange halved Brussels sprouts on a baking sheet.

Drizzle with olive oil and season with salt and pepper.

Roast in the oven at 400°F (200°C) for 20-25 minutes or until crispy and browned.

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4. Assemble and Serve:

Divide quinoa, grilled salmon, and roasted Brussels sprouts onto two plates.

Squeeze fresh lemon juice over the salmon.

Serve with lemon wedges. Enjoy your wholesome and flavorful meal!

#Gluten-free #Dairy-free #Egg free #High protein #Pescatarian