1 cup quinoa
1 tablespoon olive oil
½ cup Lawry’s Zesty Seafood Marinade
1 pound salmon fillets (thawed if frozen)
1 red and 1 yellow bell pepper, cored and sliced
1 medium yellow onion, sliced
3 cups fresh spinach
½ teaspoon ground black pepper
In a medium saucepan, bring quinoa and 2 cups of water to a boil. Cover and reduce heat to low. Cook for 15 minutes.
While quinoa cooks, place salmon fillets in a small bowl and coat with Lawry’s Zesty Seafood Marinade. Marinate in the fridge 15 to 20 minutes.
Heat oil in a cast iron skillet over medium-high. Place peppers and onions in skillet. Cook, stirring frequently for 5 to 7 minutes or until the vegetables are soft. Add spinach, one cup at a time, until each batch is just wilted. Add black pepper and stir.
Remove salmon fillets from bowl, discard any remaining marinade, and nestle each fillet in between the vegetables. Each fillet should be placed in its own little “pocket” within the pan. Cover, reduce heat to medium, and let cook for 7 to 10 minutes or until salmon is cooked through.
Serve salmon and veggies over quinoa and enjoy.