Ingredients (2 servings)

• 2 salmon fillets (each 200 g), skin-on from wild-caught sustainable fishing
• 150 g quinoa
• 1 medium zucchini 
• 250 g Swiss chard (or kale)
• 2 tbsp coconut oil or ghee
• green onion or parsley for garnishing

SAUCE

• 2 cloves garlic
• 200 g tahini
• 1 tbsp apple cider vinegar
• 1 pinch salt & pepper

Instructions

1. Cook quinoa according to package instructions.
2. Combine sauce ingredients in a blender (starting with tahini and apple cider vinegar) und blend until smooth. Potentially add more apple cider vinegar or water for a smoother texture. Add salt and pepper to taste.
3. Grate the zucchini.
4. Sprinkle salt on the the salmon fillets on all sides including the skin.
5. Heat oil in a pan over medium-high heat.
6. Add salmon fillets to the pan (skin down) and cook for 4-5 minutes, until the skin is crisp.
7. Baste the fillet with oil while the skin is crisping.
8. Flip the salmon, cook for another approximately 2 minutes, and then place on plates.
9. Pluck and cut kale into bite-size pieces, add to the pan and cook for one minute.
10. Mix the cooked quinoa, zucchini and kale together.
11. Portion into bowls with the salmon and sauce on top.
12. Garnish with green onions or parsley, if desired.
13. Enjoy your meal!