Whisk together lemon zest, lemon juice, maple syrup, mustard, and 1/8 teaspoon salt to make vinaigrette. Slowly whisk in oil.
The name says it all.
Servings and Ingredients
|½ tsp.||lemon zest|
|2 tbsp.||fresh lemon juice|
|1 tbsp.||Hy-Vee 100% pure maple syrup|
|½ tsp.||Hy-Vee stone ground Dijon mustard|
|⅛ tsp.||Hy-Vee salt, plus additional for seasoning|
|2 tbsp.||Gustare Vita olive oil, divided|
|4||(4-oz. each) salmon fillets|
|2 c.||fresh baby spinach|
|2 c.||fresh arugula|
|3||small oranges, peeled and cut crosswise into 1/2-inch slices|
|2||avocados, seeded, peeled, and cut into slices|
|2||medium carrots, peeled and cut into julienne strips|
|2||small beets, peeled and cut into julienne strips|
|½ c.||Hy-Vee Select tri-color quinoa, cooked|
|⅓ c.||Hy-Vee Select feta cheese|
|Hy-Vee ground black pepper, to taste|
Things To Grab
- Small bowl
- Large skillet
- Hy-Vee nonstick cooking spray
- Meat thermometer
- Serving bowls
Cut each salmon fillet into 3 portions; sprinkle with additional salt. Spray a large skillet with cooking spray and heat over medium-high heat. Cook salmon in batches for 4 to 6 minutes or until fish easily flakes with a fork (145 degrees) turning once. Remove salmon from skillet, keep warm.
Arrange spinach, arugula, oranges, avocados, carrots, beets, quinoa, and cheese in serving bowls. Top each with salmon and sprinkle with pepitas. Season to taste with pepper. Serve with vinaigrette.
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 35mg
- Sodium: 170mg
- Total Carbohydrates: 25g
- Protein: 20g