For a quick meal after work, this can be done in 10-15 minutes. If you want something starchy, you can add rice or try Right Rice, which is made from lentils and chickpeas and is much higher in protein and fiber than traditional rice.
For the salmon:
¼ cup sesame seeds
1 tablespoon poppy seeds
1 tablespoon hemp seeds
1 teaspoon dried chili flakes
1 teaspoon kosher salt
4 – 6 oz pieces salmon filet, (skin off, if preferred)
3 tablespoons extra virgin olive oil, divided
2 – 5 oz bags baby spinach
• On a plate, combine the sesame seeds, poppy seeds, hemp seeds, chili flakes, and salt.
• Brush the salmon lightly with oil and dip both sides with the seeds.
• Heat a large non-stick frying pan over medium-high heat; add 1 tablespoon of oil and when the oil shimmers, add the salmon, skin-side down, and cook for 3-4 minutes or until the skin is crispy. Turn the salmon and cook for 2–3 minutes or until cooked to your desired doneness.
• Meanwhile, heat a large saute pan over medium heat; add 1 tablespoon oil, and when the oil shimmers, add the spinach, tossing occasionally, until wilted, about 2 minutes.
• Divide the spinach among 4 bowls, and top with salmon.