Balsamic Salmon with Spinach Garlic & Mushrooms and Quinoa

Ingredients:

For the salmon:

2 salmon filets (3-4 oz each)

1/2 tablespoon coconut oil

1/2 tablespoon honey

3 tablespoons balsamic vinegar

1 teaspoon red pepper flakes

Salt and Pepper to taste

For the spinach:

2 tablespoons olive oil

1 cup spinach

1/2 cup sliced or diced mushrooms

2 minced garlic cloves

For the Quinoa:

1 cup red quinoa

1 cup water

1 cup chicken broth

Directions:

For the salmon:

Heat coconut oil over medium heat. 

Season both sides of salmon filets with salt and pepper.

Add salmon to skillet and cook 2 minutes per side.

While salmon is cooking, whisk together honey, vinegar, and red pepper flakes in small bowl.

Add vinegar to skillet and simmer for 5 minutes.

Reduce heat to low and flip salmon over to simmer for 5 more minutes. 

For the spinach:

Heat olive oil in pan over high heat and pour garlic into pan.

Stir constantly for 1 minute until garlic is brown.

Add mushrooms and cook for 2-3 minutes.

Add spinach and turn heat to medium. Cover pan.

Cook for 3 minutes and stir. Cook for 3 more minutes until spinach is soft.

For the Quinoa:

Rinse quinoa with water before putting into a pot.

Pour water and chicken broth into pot.

Bring to a boil, then cover pot, turn to low, and cook for 15-20 minutes until quinoa is soft.

To finish: Plate dinner with salmon and pour extra sauce over top. Then add the spinach and side of quinoa. Pour extra sauce over quinoa if desired. Enjoy!!

Paleo Version:

Skip quinoa. Double spinach for a more filling plate!