MEDITERRANEAN SALMON & QUINOA

Mediterranean Salmon & Quinoa image

Number Of Ingredients 10

3 pounds Salmon, cut into 2"x5" pieces
1 quart chicken broth
2 cups quinoa
1 teaspoon sea salt
2 tablespoons minced garlic
1 cup Kalamata olives, pitted and sliced
1 cup sundried tomatoes, chopped
2 cups baby spinached, chopped
4 tablespoons olive oil
1 slices lemon, sliced thinly

Steps:

Preheat oven to 350 degrees.
Grease a 9x13" casarole dish
Combine chicken broth, quinoa and sea salt in a large sauce pan. Heat to boil and cook until most of the liquid is absorbed and the quinoa is nearly done, about 10-12 minutes. Cover and set aside.
Combine spinach, sun-dried tomatoes and olives in a small bowl and mix together thoroughly.
Add olive oil to a large skillet and heat on high. Add salmon pieces skin side down to the skillet. place lemon slices around the salmon. Sear the salmon skin until crispy then turn them over. Cook the other side only long enough to sear.
Put the quinoa in the casarole dish, then layer the spinach mixture over the quinoa. place the salmon pieces skin side up around the top of the dish. place lemon slices around. cover the entire surface with feta cheese.