Dijon mustard gives the topping a nice kick and balances the richness of the salmon fillets. Lemon juice in the spinach salad offers another bright note.
Prep: 10 minutes
Total: 25 minutes
Ingredients

Serves 4

    * 3 slices white sandwich bread
    * 1 cup fresh parsley
    * 2 tablespoons olive oil
    * Coarse salt and ground pepper
    * 4 skinless salmon fillets (6 ounces each)
    * 2 tablespoons Dijon mustard
    * 3 tablespoons fresh lemon juice
    * 5 ounces baby spinach
    * 1/2 medium red onion, thinly sliced

Directions

   1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.
   2. Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
   3. Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 8
"Chicken breast cubes, feta cheese, and kalamata olives combine with quinoa in this salad that
is equally good warm or cold."
Ingredients:
2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts – cut into bite
size pieces
1 large red onion, diced
1 large green bell pepper, diced
1/2 cup chopped kalamata olives
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/2 teaspoon salt
2/3 cup fresh lemon juice
1 tablespoon balsamic vinegar
1/4 cup olive oil
Directions:
1.     Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to
medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
Discard the garlic clove and scrape the quinoa into a large bowl.
2.     Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa.
Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed.
Serve warm or refrigerate and serve cold.