Maple Lime Salmon with Creamy Coconut Quinoa, Spinach and Pepita Crunch

Instructions

1. 1

   1. Rinse the quinoa under cold water for 30 seconds. In a medium saucepan, heat 1 teaspoon olive oil over medium heat and sauté the red onion for 2 to 3 minutes until softened.

2. 2

   2. Add the drained quinoa, coconut milk, water, and 1/2 teaspoon salt. Bring to a gentle boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed.

3. 3

   3. While the quinoa cooks, whisk together the maple syrup, lime juice, lime zest, garlic, ginger, smoked paprika, 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper in a bowl.

4. 4

   4. Pat the salmon fillets dry with paper towels and coat both sides with the maple-lime mixture. Let them sit for 5 minutes to absorb the flavor.

5. 5

   5. Heat a large oven-safe nonstick skillet over medium-high heat with the remaining 2 teaspoons olive oil. Sear the salmon for 2 minutes on the first side and 1 minute on the second side.

6. 6

   6. Transfer the skillet to an oven preheated to 425°F / 220°C and roast the salmon for 6 to 8 minutes, until juicy and it flakes easily with a fork.

7. 7

   7. In a small dry skillet, toast the pepitas over medium heat for 2 to 3 minutes, stirring often, until nutty and lightly golden. Remove from the heat.

8. 8

   8. Uncover the cooked quinoa, add the fresh spinach, and stir for 1 to 2 minutes until wilted from the residual heat. Taste and adjust salt if needed.

9. 9

   9. Divide the creamy coconut spinach quinoa among shallow bowls. Top each portion with a salmon fillet, spoon the skillet juices over the top, and finish with the toasted pepitas and chopped fresh cilantro.

10. 10

    10. Serve immediately, with extra lime wedges if desired.

11. 11

    11. If you prefer to cook the salmon entirely on the stovetop, keep it over medium heat and cook for 4 to 5 minutes longer on the second side, covering the skillet at the end to retain moisture.