Small Plates: Sprouted Quinoa Crusted Salmon


Something Extra:
The Healthy Issue 2014

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Sprouted Quinoa Crusted Salmon
Small Plates: Sprouted Quinoa Crusted Salmon
Ingredients
1 8 oz. salmon fillet
1-1/2 tsp. olive oil
2 tbsp. truRoots Sprouted Quinoa Trio
1 tbsp. grated Parmesan cheese
1/2 tsp. Raley’s Isle of Capri Sea Salt
1/2 tsp. Morton & Bassett Italian Seasoning
lemon wedges
Directions

Prep: 10 minutes, Cook: 6 to 10 minutes, Serves: 2

Cut one 8-oz. salmon fillet into 2 pieces and brush with 1 tsp. olive oil. Stir together 2 tbsp. truRoots Sprouted Quinoa Trio, 1 tbsp. grated Parmesan cheese, 1/2 tsp. Raley’s Isle of Capri Sea Salt and 1/2 tsp. Morton & Bassett Italian Seasoning in a shallow dish. Coat salmon with mixture, lightly pressing to coat all sides. Heat 1/2 tbsp. olive oil in a medium skillet over medium-high heat. Add salmon and cook for 3 to 4 minutes on each side. Serve with lemon wedges. 

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