For the Salmon:
1 pound wild Alaskan salmon
½ lemon
1 clove garlic, peeled and minced
1 inch fresh ginger, peeled and grated
¼ cup maple syrup
1 tablespoon low-sodium soy sauce
¼ cup chopped pecans

For the Quinoa:
1 cup quinoa
1 cup carrots, peeled and chopped
1 cup peas

Preheat oven to 400°F. Place the salmon in a baking dish skin-side down.
Squeeze the lemon juice onto the salmon. In a small bowl, mix together garlic,
ginger, maple syrup, and soy sauce. Pour the mixture over the salmon. Marinate
in the refrigerator for 20 minutes.

While salmon is marinating, prepare the quinoa: In a small saucepan, boil 2 cups
of water over high heat. Add the quinoa, carrots, and peas and reduce the heat
to low, and cover. Cook for 15 minutes or until quinoa and carrots are tender.
Sprinkle pecans over the salmon and bake uncovered for 15 to 20 minutes or
until its golden and flaky towards the edges.

Yield: 6 servings
Nutrition Facts per serving: 357 calories, 15 g fat, 34 g carbohydrates, 22 g protein

Source: The 2014 Healthy Lunchtime Challenge Cookbook

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