Quick Healthy Seafood Meals for Two

Ingredients

• 8 oz shrimp, peeled and deveined
• 4 oz salmon fillet
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cup spinach, fresh
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp lemon juice
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a medium saucepan, combine the quinoa and vegetable broth; bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy.
2. While the quinoa cooks, heat olive oil in a large skillet over medium heat; add minced garlic and sauté for 1 minute until fragrant.
3. Add the shrimp to the skillet, seasoning with salt, pepper, and oregano; cook for 3-4 minutes until the shrimp turn pink and opaque.
4. Move the shrimp to one side of the skillet, and add the salmon fillet, cooking for about 4-5 minutes on each side until it flakes easily with a fork.
5. Stir in the halved cherry tomatoes and fresh spinach, cooking for an additional 2-3 minutes until the spinach wilts.
6. Once the quinoa is done, fluff it with a fork and divide it onto two plates; top with the shrimp and salmon mixture.
7. Drizzle lemon juice over the seafood and garnish with fresh parsley before serving.