Herbes de Provence Baked Salmon with Spinach Salad
Baked salmon with herbes de provence seasoning served with a side of quinoa and a spinach salad with artichokes and pumpkin seeds.
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Ingredients
- 3 cups cooked quinoa (or 1 cup dry quinoa, see note 1)
- avocado oil spray
- 12 ounces salmon fillets
- 1½ teaspoons herbes de Provence seasoning (or other seasoning blend of choice)
- kosher salt (to taste)
- black pepper (to taste)
- 5 ounces baby spinach
- 1 (5-ounce) jar artichoke hearts (drained)
- 6 tablespoons pumpkin seeds
- 4 tablespoons olive oil
- 4 tablespoons apple cider vinegar
- 4 tablespoons crumbled goat cheese or feta (or dairy-free substitute)
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