Seared salmon with quinoa, beets, dill, lemon, and yogurt.
180 gFresh salmon
50 gGreek Yogurt
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180 gBeets
5 gDill
0.5 cupQuinoa
0.75 cupWater
1.5 tbspLemon Juice
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook quinoa with water and salt for 15 minutes.
Dice beets and roast at 200°C / 400°F with half the cooking oil for 20 minutes.
Sear salmon with black pepper in the remaining cooking oil for 4 minutes per side.
Mix Greek yogurt with dill and lemon juice and serve with salmon, quinoa, and beets.