Instructions

Dilled Yogurt Sauce

1. Place all ingredients in a blender or food processor and blend until creamy and smooth. Season to taste with additional salt and lemon juice. Refrigerate until ready to serve.

Muscovado Sunflower Seeds

1. In a small bowl, mix together the muscovado sugar, lemon zest, and 1/2 teaspoon sea salt.
2. In a large skillet over medium heat, toast the sunflower seeds until they start to become golden brown, about 5-7 minutes. Sprinkle the lemon sugar mixture over the seeds and stir constantly until sugar melts and coats the seeds, about 1-2 additional minutes. Transfer to a plate to cool. Season to taste with additional salt if needed.

Lentils

1. Place lentils is a small pot and cover with water by 3 inches. Bring to a boil, then lower heat and simmer until lentils are tender and soft, about 30 minutes. Drain, reserving 1/2 cup cooking liquid. Toss warm lentils with vinegar and season with salt and pepper. Allow lentils to rest for 5 minutes. Taste again and season with additional vinegar and salt if needed. Add olive oil and scallions and stir to combine. Transfer to a serving bowl and set aside. If lentils seem dry when ready to serve, stir in some of the reserved cooking liquid.

Cucumbers

1. Use a vegetable peeler to shave cucumber into ribbons, stopping when you get to the seeds. Place cucumber ribbons in a serving bowl and toss with the micro greens.

Assembly

1. Serve each plate with a portion of quinoa, salmon, lentils, and cucumbers with greens. Drizzle a generous amount of dilled yogurt sauce over each plate and garnish with a sprinkle of sunflower seeds.