• Place quinoa and 2 cups water in a medium saucepan. Bring to a boil, cover and reduce heat to medium-low. Cook 15 minutes.

  • Meanwhile, heat oil in a 12-inch cast-iron skillet over high heat. Season salmon on both sides with 1/4 tsp each salt and pepper. Add to skillet and cook 4 minutes, turning once. Remove to a plate and reduce heat under pan to medium.

  • Stir next 3 ingredients into skillet. Cook, stirring frequently, 5 minutes. Gradually add spinach, 1/2 tsp salt, 1/4 tsp pepper, butter and lemon zest. Cook 3 minutes, until spinach is wilted. Place salmon over veggies, cover with foil and cook 2 minutes. Drizzle with lemon juice and serve with quinoa.

Nutrition Facts

512 calories; 18 g total fat; 55 g carbohydrates; 34 g protein;