Ingredients

• 220 g skinless salmon fillet — cut into 2 portions, any pin bones removed
• 180 g cooked quinoa — warm, fluffed with a fork
• 160 g canned white beans — drained and well rinsed
• 60 g baby spinach — roughly chopped
• 15 ml extra virgin olive oil — divided use
• 60 g lemon — zested, then juiced (use both zest and juice)
• 80 ml low-sodium vegetable broth — room temperature
• 10 g ground flaxseed — ready to sprinkle

Instructions

1. Pat the salmon portions dry and season lightly with a pinch of salt and pepper if tolerated; set aside while you prepare the base.
2. In a medium non-stick pan over low-medium heat, add 10 ml of olive oil, the cooked quinoa, and the rinsed white beans; stir for 2–3 minutes until warm and lightly steamy but not sizzling.
3. Pour in the vegetable broth and half of the lemon juice, then gently fold in the chopped spinach; cook for 2–3 minutes until the spinach just wilts and the mixture is moist and soft, then spread the mixture evenly over the bottom of the pan.
4. Nestle the salmon portions on top of the quinoa-bean mixture, drizzle with the remaining 5 ml olive oil, sprinkle over the lemon zest, and cover the pan with a lid; cook on low heat for 8–10 minutes, until the salmon is just cooked through and flakes easily.
5. Turn off the heat, drizzle the remaining lemon juice over the salmon and base, then let stand covered for 2 minutes to finish steaming and remain very moist.
6. Divide the quinoa, beans, and spinach between two shallow bowls, top each with a salmon portion, and sprinkle 5 g ground flaxseed over each serving just before eating.