Ingredients
2-4 salmon fillets or steaks
2 tbsp coconut oil
2 tbsp fresh pesto (Golda’s is a brand I like since they use Extra Virgin Olive Oil)
1 cup red quinoa
2-3 carrots
Handful snap peas in pod
1 Bell pepper
1 Onion
1 lemon (optional)
Preparation
Preheat over to 385 degrees. Cook quinoa as package instructs (try cooking with fresh chicken or vegetable broth for a bit more flavour). Chop veggies as you like (I prefer cutting them about the length and width of a finger) Stir fry the veggies in a pan with some coconut oil. Squeeze some fresh lemon juice for a splash of flavour if you like. Heat coconut oil in a stainless steel, over-safe fry pan on med-high. Pan fry the salmon on one side for about 3-5 min (until cooked about half way through). Flip the salmon and fry for about 30 second or a minute. Place the entire fry pan in the oven and cook fish for another 3-5 min. Once cooked, spread some pesto over the salmon just before serving.
