A quinoa crusts makes this meal simply outstanding.
- 1 tbsp. sesame seeds
- 1 tbsp. raw quinoa
- 1 tsp. mustard seeds
- 1 tsp. paprika
- ¼ tsp. coarse salt
- ¼ tsp. pepper
- 1 6-oz. skinless salmon fillet or boneless, skinless chicken breast half
- 1 tbsp. Dijon mustard
- 1 tsp. olive oil
- On a plate, spread a mix of sesame seeds, quinoa, mustard seeds, paprika, coarse salt, and pepper.
- Coat salmon or chicken with Dijon mustard, then coat in quinoa mix, patting it on carefully.
- Heat 1 tsp olive oil over medium-high heat in a nonstick pan. Brown 1 to 2 min per side (4 sides for salmon). Bake on a sheet at 400°F, 8 min for salmon, 18 to 20 min for chicken.
241 cal (salmon only); 222 cal (chicken only); 140 cal, 7 g fat (0 g saturated), 5 g protein, 13 g carb, 0 g sugar, 3 g fiber, 854 mg sodium, 0 mg cholesterol per serving (crust only)