This is a super simple, skin loving, hormone balancing, gut loving, pregnancy friendly dinner recipe. It's full of anti-inflammatory skin loving fats, good quality protein for blood sugar support, fibre for gut health and alkalizing greens.
Ingredients:
Method:
Cook quinoa as per instructions (roughly 1/2 cup uncooked).
Heat the oven to 180 degrees Celsius. On baking paper add the salmon steaks, sprinkle with salt and pepper. Slice 1/2 a lemon up, add a couple of slices of lemon and the chopped parsley on top of each salmon steak. Wrap the salmon in the baking paper, pop into the oven for 10 minutes.
Melt coconut oil in a fry pan. Add broccoli, sauté for 3-4 minutes until tender (but not soft).
In a large bowl add chopped cucumber, rocket, broccoli, cooked quinoa and pumpkin seeds, toss together until combined.
On a plate or bowl, add the quinoa salad mix, top with salmon and the sliced avocado, then drizzle with remaining lemon juice. Enjoy!!!
Ingredients
Directions
Cook quinoa as per instructions (roughly 1/2 cup uncooked).
Heat the oven to 180 degrees Celsius. On baking paper add the salmon steaks, sprinkle with salt and pepper. Slice 1/2 a lemon up, add a couple of slices of lemon and the chopped parsley on top of each salmon steak. Wrap the salmon in the baking paper, pop into the oven for 10 minutes.
Melt coconut oil in a fry pan. Add broccoli, sauté for 3-4 minutes until tender (but not soft).
In a large bowl add chopped cucumber, rocket, broccoli, cooked quinoa and pumpkin seeds, toss together until combined.
On a plate or bowl, add the quinoa salad mix, top with salmon and the sliced avocado, then drizzle with remaining lemon juice. Enjoy!!!
