INGREDIENTS
4
skin-on salmon filets, skin-on
2 tbsp
1 lemon, fresh squeezed juice from
1 1/2 cups
Baby arugula
2
Scallions
2 cups
Water or homemade or store-bought low sodium chicken broth
1 cup
Quinoa, pre-washed or rinsed
1
Kosher salt and freshly ground black pepper
1 1/2 tbsp
Canola
1 tbsp
Olive oil, extra-virgin
1/2 cup
Feta cheese