PCOS Recipe with Baked Salmon for 4 Servings: Golden Baked

Instructions:

1. Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, salt, and pepper.
3. Pat the salmon fillets dry with a paper towel. Place them on the sheet and brush the marinade generously over the tops.
4. Bake for 12–15 minutes until the salmon is mahogany-colored on top and the flesh flakes easily with a fork.
5. While the salmon is in the oven, combine the rinsed quinoa and water/broth in the saucepan.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7. Once the water is fully absorbed, remove from heat and let the quinoa sit, covered, for 5 minutes.
8. While the quinoa rests, heat 1 tbsp of olive oil in a skillet over medium heat.
9. Toss in the baby spinach and sauté for 1–2 minutes until just wilted and bright green.
10. Fold the wilted spinach and fresh parsley into the fluffy quinoa, drizzling with lemon juice.
11. Scoop a generous portion of the quinoa-spinach mix into a bowl and top with one baked salmon fillet.