Ingredients:

• 1 clove garlic
• 1 teaspoon of turmeric
• 3 oz salmon
• Handful of spinach
• 1⁄2 zucchini
• 6 asparagus spears
• 10 unsalted almonds
• 5 cherry tomatoes
• 1 lemon
• 1⁄2 cup cooked brown rice

Vegetarian Option:

Substitute salmon with 4 chopped mushrooms (sauteed in vegetable broth until soft) and use 1⁄2 cup of quinoa instead of Brown Rice. Simmer 1⁄4 cup of cottage cheese in the pan with cooked mushrooms.

Getting it done:

Preheat oven to 350°F/180°C.

Slice Zucchini and cut ends off asparagus. Juice the lemon. Drench zucchini and asparagus in the juice and place on baking tray— roast for 10 minutes.

While vegetables cook, make the risotto mix— chop garlic finely, pour broth into a large pot, cook over medium heat and cook garlic. Add a few more tablespoons of broth, rice and salmon (break into pieces). Stir gently until liquid is absorbed.

Pile risotto on a bed of raw spinach with asparagus and zucchini. Top with almonds (purchased week 2) and Cherry Tomatoes.