All ingredients are available at Foodsaver (except those marked with an *)
2 Foodsaver Norway Skin-on Salmon Fillets, defrosted
2 tbs Ardo Chives, defrosted
110g Ardo Leaf Spinach, defrosted
2 cups Foodsaver Pre-Cooked Quinoa, defrosted
2 tbs Minerva Classic Olive Oil
4 tbs freshly squeezed lemon juice*
3 tsp freshly grated lemon zest*
1 tbs honey*
1 tsp salt, or more to taste*
1 tsp pepper, or more to taste*
1. Sprinkle a 1/4 teaspoon salt and a 1/4 teaspoon pepper all over each salmon fillet. You will want a generous amount of salt and pepper, so feel free to add a little more to taste if you wish.
2. Add the olive oil to a frying pan over high heat on the stove. Once hot, add the salmon fillets skin side down. Cook until the salmon sides appear to be cooked just past halfway up the fillets. Flip the salmon fillets over, and cook until the rest of the salmon sides appear to be fully cooked and pink. For well done salmon fillets, continue to cook the fillets for another 5 minutes, until the fillets are pink all the way through. Using a slotted spoon, remove the salmon fillets from the pan and place them in a plate.
3. Add the chives, spinach, lemon juice, lemon zest, and honey to the pan. Stir for 30 seconds. Add the quinoa and continue to cook, mixing the ingredients together. Add the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper to the quinoa, or more to taste if you wish.
4. Serve the salmon over top the quinoa. Liberally squeeze lemon juice over top the salmon and quinoa and enjoy!