Baked Salmon with Quinoa, Bok Choy, Zucchini, and Grape Tomatoes

This bowl of goodness will leave you feeling fresh, light, healthy, and like you’re ready to dance around in a bikini. Okay, maybe not, but as close as you would ever come to doing that post eating dinner.

Ingredients (serves 2):

  • Salmon filet (2)

  • Baby bok choy (1)

  • Zucchini (1)

  • Cherry tomatoes (large handful)

  • Quinoa (½ cup)

  • Water (1 cup)

  • Coconut oil

  • Olive oil

  • Red pepper flakes

  • Ginger powder

  • Salt & Pepper

1. Cook your quinoa: combine ½ cup of quinoa and 1 cup of water in a saucepan with a splash of olive oil, cover, and cook until done
2. Prepare your vegetables: chop your zucchini and cherry tomatoes into ½ inch cubes and cut each leaf of bok choy in half down the rib
3. Place your salmon on a tin-foil lined baking sheet and cover with a spoonful of melted coconut oil, red pepper flakes, and salt & pepper
4. Cook the salmon in the oven @ 375° until your desired temperature
5. While the salmon is cooking, place the bok choy and zucchini on a skillet with a spoonful of coconut oil and a small amount of ginger powder
6. Cover the pan and allow the vegetables to sweat and cook
7. Combine the quinoa, cherry tomatoes, and the sautéed bok choy and zucchini on the bottom of a bowl and top with the salmon filet