Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Cook the quinoa: Preheat the broiler to high or the oven to 500 degrees. In a small pot, bring 1 cup water to a boil with a large pinch of salt. Once boiling, add the quinoa, cover, and reduce to a simmer for 15-20 minutes, until tender. Fluff with a fork and place in a large bowl to cool.
Wash and dry all produce. Meanwhile, finely chop the mint leaves and half the arugula. Mince or grate 1 clove garlic. Trim the snap peas, if necessary.
Make the arugula-mint pesto: In a small bowl, combine the mint, chopped arugula, and a large drizzle of olive oil. Stir in a pinch of garlic and season to taste with salt and pepper.
Heat a drizzle of olive oil in a large pan over medium-high heat. Season the salmon on all sides with salt and pepper. Add the salmon to the pan and cook for 3-5 minutes per side, until just opaque throughout. Remove and discard the skin, if desired.
While the salmon cooks, toss the snap peas on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place the snap peas under the broiler for 4-5 minutes, until slightly charred.
Toss the cooled quinoa with the remaining arugula, almonds, 2 teaspoons mustard (or less, to taste), and a drizzle of olive oil. Season with salt and pepper.
Finish: Toss the snap peas with half the pesto. Plate the salmon alongside the snap peas and quinoa salad. Drizzle the remaining pesto over the salmon and enjoy!
Percentages are based on a diet of 2000 calories a day.