Sugar-Free – Pan-seared salmon with asparagus and quinoa

I love fish but most people don’t eat enough fish. It is, however, a good source of so many nutrients and a great alternative to meat. Being lighter than meat, it is also perfect for lunch. Fish is fabulously healthy and of all the fish in the sea, salmon is arguably the best. Rich in essential omega three oils and high in protein too, it’s also easy to cook, is often boneless and genuinely delicious. Combined with the host of vegetables in this recipe and quinoa, a gluten-free quasi-grain, this quick and easy fish dish is delightful! This meal takes minutes to cook so you have no excuse for not having a healthy lunch low on sugar perfect for your sugar free diet!

Update: Looking for a no sugar added cookbook ? Diane is a certified nutrition consultant and author of two New York Times bestselling books, created the 21 Day Sugar Detox Program with 2 beautiful books with over 100 recipes in each book. Recipes are easy and take less half hour to prepare. Find what is inside each book on my review here.

Ingredients – Serves 1 

4 oz./110 gram salmon filet
2 teaspoons olive oil
2 cups arugula
½ cup zucchini, cut into bite size pieces
2 asparagus stems, chopped
2 teaspoons lemon juice
Pinch of salt & pepper
¼ cup of dry quinoa

Method 

Put the quinoa in a small pan with 1 cup of lightly-salted, boiling water and simmer for 15 minutes.

Meanwhile, place a medium-sized sauté pan over a medium-high flame and heat the olive oil. Season the salmon with salt and pepper and then place it skin side up in the pan. Cook until crispy – usually about three-four minutes, and then turn over.

Move the salmon to the side of the pan and add zucchini and asparagus, season with a little salt and pepper. Sauté until bright green and slightly softened, about two or three minutes. Remove from the pan and set aside.

Continue to cook salmon until desired temperature is reached, about one minute longer for medium-well done or for a thicker salmon filet.

Pile the arugula on a small plate. Toss with warm zucchini and asparagus, and then drizzle with lemon juice and olive oil – season with a little salt and pepper. Place salmon on top of mixture and enjoy with the drained quinoa on the side.

More ideas for your no sugar meals here.

Nutritional breakdown

Calories 370 cal
Fat 13.4 grams
Carbohydrate 32.5 grams
Sugar 5.1 grams
Protein 32.9 grams
Fiber 5.6 grams

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