Grilled Pesto Salmon With Sautéed Vegetables

• 2-4 salmon fillets or steaks
• 2 tbsp coconut oil
• 2 tbsp fresh pesto (Golda's is a brand I like since they use Extra Virgin Olive Oil)
• 1 cup red quinoa
• 2-3 carrots
• Handful snap peas in pod
• 1 Bell pepper
• 1 Onion
• 1 lemon (optional)

1. Preheat over to 385 degrees.
2. Cook quinoa as package instructs (try cooking with fresh chicken or vegetable broth for a bit more flavour).
3. Chop veggies as you like (I prefer cutting them about the length and width of a finger)
4. Stir fry the veggies in a pan with some coconut oil. Squeeze some fresh lemon juice for a splash of flavour if you like.
5. Heat coconut oil in a stainless steel, over-safe fry pan on med-high.
6. Pan fry the salmon on one side for about 3-5 min (until cooked about half way through).
7. Flip the salmon and fry for about 30 second or a minute.
8. Place the entire fry pan in the oven and cook fish for another 3-5 min.
9. Once cooked, spread some pesto over the salmon just before serving.

salmon, coconut oil, fresh pesto, red quinoa, carrots, handful snap peas, bell pepper, onion, lemon

Taken from www.epicurious.com/recipes/member/views/grilled-pesto-salmon-with-sauteed-vegetables-52349561 (may not work)