Baked Salmon (or Roasted Portobello Mushrooms) with Quinoa and Sautéed Spinach

Ingredients for Baked Salmon:

• 2 salmon fillets (substitute with portobello mushrooms for vegan)

• 2 tablespoons olive oil

• Salt and pepper to taste

• Lemon slices (for garnish)

• Fresh herbs (such as dill or parsley, optional)

Ingredients for Quinoa:

• 1 cup quinoa

• 2 cups water or vegetable broth

• Salt to taste

Ingredients for Sautéed Spinach:

• 1 bunch of fresh spinach, washed and trimmed

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• Salt and pepper to taste

Instructions:

For Baked Salmon (or Roasted Portobello Mushrooms):

1. Preheat the oven to 375°F (190°C).

2. Place the salmon fillets (or portobello mushrooms) on a baking sheet lined with parchment paper or lightly oiled.

3. Drizzle with olive oil, season with salt, pepper, and add lemon slices and fresh herbs if desired.

4. Bake for 15-20 minutes until the salmon flakes easily with a fork or the mushrooms are tender.

For Quinoa:

1. Rinse quinoa under cold water until the water runs clear.

2. In a saucepan, combine quinoa and water (or vegetable broth) with a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

For Sautéed Spinach:

1. Heat olive oil in a large skillet over medium heat.

2. Add minced garlic and sauté for about 30 seconds until fragrant.

3. Add the spinach and cook, stirring occasionally, until wilted and tender. Season with salt and pepper.

Serve the baked salmon or roasted portobello mushrooms on a plate alongside the quinoa and sautéed spinach.