Informations supplémentaires
40 min.
|
707 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Chop the pecans. Zest the lemon. Chop the spinach or leave them as is.
2. Cook the squash
Place the squash cubes on a baking sheet lined with baking paper. In a bowl, whisk half of the honey with the zest and a little lemon juice to taste, a drizzle of oil, salt and pepper. Add the sauce to the squash and mix. Bake in the oven for 12-15 minutes. Bake 3 more minutes at Broil if desired.
3. Cook the quinoa
Bring a pot of water to a boil. Cook the quinoa 12-15 minutes until tender. Drain.
4. Cook the salmon
Cover the salmon with a thin layer of Dijon mustard. Add the chopped pecans and press to stick to the salmon. Place the salmon on a baking sheet lined with baking paper. Add a light drizzle of oil and a small pinch of salt. Bake in the oven for 7-9 minutes or until the salmon is cooked through.
5. Make the salad
Mix the cooked quinoa with the spinach, squash, feta cheese, a drizzle of oil, salt and pepper. Add lemon juice to taste.
6. Plate your dish
Serve the salmon with the salad and the rest of honey. Bon appétit!
2unitSalmon Fillets
15gPecan(s)
15mlDijon Mustard
200gButternut Squash
40gBaby Spinach
0.5unitLemon
30gFeta Cheese
180mlWhite Quinoa
2unitHoney
What you need
sheet pan, bowl, pot, strainer
707 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
71g
24%
fat
30g
46%
cholesterol
82mg
27%
fiber
8g
32%
protein
41g
saturated
7g
35%
sodium
332mg
14%
sugar
17g
trans
0g