Honey-Mustard Glazed Salmon with Quinoa and Spinach Salad

This dish features succulent salmon fillets glazed with a sweet and tangy honey-mustard sauce, served alongside a vibrant quinoa and spinach salad. The combination of flavors and textures makes it a delightful and healthy meal, perfect for any occasion. The dish is rich in protein and packed with nutrients, adhering to a pescatarian diet.

Ingredients:

• 4 salmon fillets
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 cup quinoa
• 2 cups vegetable broth
• 4 cups fresh spinach
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together honey, Dijon mustard, and olive oil until well combined.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Season with salt and pepper, then brush the honey-mustard glaze generously over each fillet.
4. Bake the salmon in the preheated oven for 12-15 minutes or until cooked through and flaky.
5. Meanwhile, rinse the quinoa under cold water and combine it with vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the liquid is absorbed.
6. In a large bowl, combine cooked quinoa, fresh spinach, cherry tomatoes, red onion, and feta cheese. Toss gently to combine. Season with salt and pepper to taste.
7. Serve the glazed salmon on a bed of the quinoa salad, garnished with lemon wedges.