Baked Salmon with Quinoa & Steamed Broccoli

Why it’s great for lupus:

• Salmon provides omega-3 fatty acids to help reduce inflammation.

• Quinoa is a gluten-free, complete protein and easy on digestion.

• Broccoli offers antioxidants and supports detoxification.

Ingredients:

• 2 salmon fillets (wild-caught preferred)

• 1 tbsp olive oil

• 1 tsp turmeric

• 1 tsp garlic powder

• 1 cup quinoa, rinsed

• 2 cups low-sodium vegetable broth or water

• 2 cups broccoli florets

• Juice of ½ lemon

• Salt and pepper (optional, and limited)

• Fresh parsley for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).

2. Prepare salmon: Place fillets on a lined baking sheet. Drizzle with olive oil and sprinkle with turmeric and garlic powder. Bake for 15–20 minutes, or until flaky.

3. Cook quinoa: In a saucepan, combine quinoa and broth/water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.

4. Steam broccoli: While quinoa cooks, steam broccoli for 5–7 minutes until tender but still bright green.

5. Assemble your plate: Fluff quinoa and plate with baked salmon and broccoli. Squeeze lemon juice over everything and add parsley if desired.