• 1 cup quinoa, cooked
  • 1 Frozen By 360 Atlantic Salmon 280g
  • 2 slices of lemon
  • 2 cups mixed greens
  • 1 avocado, mashed
  • 1 cup cherry tomatoes
  • 1 tsp. sesame seeds


For the vinaigrette:

  • 1 tbsp. Dijon mustard
  • ½ tbsp. red wine vinegar
  • 2 garlic cloves, chopped
  • Juice of ½ lemon
  • 1 tbsp. olive oil
  • Salt and pepper to taste




1. Preheat oven to 400°F. (204°C).
2. On a baking sheet lined with parchment paper, place the salmon skin side down, drizzle with olive oil, sprinkle with salt and pepper, and add lemon slices. Add to the oven.
4. Add all the ingredients for the dressing in a high-speed blender, blending until combined. Place in the fridge until ready to use.
5. Once salmon is done cooking, get out two bowls and evenly divide the mixed greens and quinoa. Add the salmon, cherry tomatoes, and avocado, then drizzle with dressing and sprinkle sesame seeds.