Grilled Honey Dijon Salmon with Zucchini + Quinoa
Makes 2 Servings
Macros: 411 cal, fat 12g, carbs 42g, protein 31g, fibre 5g
1/2 cup Quinoa (dry, uncooked)
2 Tbsp Dijon Mustard (grainy or regular)
1 Tbsp Raw Honey
227g Salmon Fillet
2 Zucchini (sliced in half lengthwise)
3/4 tsp Extra Virgin Olive Oil
1/4 tsp Sea Salt
Cook the quinoa according to the directions on the package and set aside. While the quinoa cooks, combine the dijon mustard and honey in a jar. Mix well and set aside.
Preheat the grill to medium heat.
Place the salmon on a grill pan or mat and brush with 2/3 of the dijon glaze. Slice the zucchinis, brush them with olive oil and add them to the grill pan/mat too. Season everything with sea salt.
Place the salmon and zucchini on the grill, close the lid and grill for 10 to 15 minutes, or until salmon flakes with a fork and zucchini is tender. Flip the zucchini at the halfway point.
Remove everything from the grill and brush the salmon with the remaining dijon glaze. Divide the salmon, zucchini and quinoa onto plates and enjoy!
No Grill: Bake on a sheet in the oven at 400ºF (204ºC) degrees for 15 to 20 minutes, or until fish flakes with a fork.
No zucchini: Use asparagus or green beans instead.
Lower Carb: Omit the quinoa or serve with cauliflower rice instead.
Leftovers: Store leftovers in an airtight container in the fridge up to 2 to 3 days.