Lemon Parmesan Salmon with Quinoa Mushrooms Zucchini

Ingredients

1 serving

• 1 5-6oz filet salmon

• 1/4 cup uncooked quinoa

• 1/2 cup sliced mushrooms

• 1 zucchini cut in half

• 1 lemon

• 1 tsp worcestershire sauce

• olive oil

• grated parmesan

• salt, pepper, garlic powder

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Instructions:

Cook quinoa according to instructions - I use a rice cooker. Cut ends off zucchini and cut in half lengthwise. Score insides by drawing X’s with knife (don’t cut all the way through). Season with salt pepper garlic powder. Season salmon the same with salt pepper garlic powder. Heat medium pan to medium high heat and drizzle with olive oil. Place zucchini insides down and sear for 3-4 mins. Flip zucchini and push to side in pan. In same pan, drizzle a little more olive oil if needed and add salmon. Sear salmon approximately 4 mins each side. Remove zucchini once done and add in mushrooms to same pan to let salmon continue cooking. Once softened, add worcestershire sauce. Squeeze juice of half a lemon over salmon. Sprinkle grated cheese over zucchini.