Salmon Sashimi-Style Salad with Toasted Almonds and Ginger-Soy Dressing

Prepare the base: In a small chilled bowl, combine the cooked quinoa with a squeeze of fresh lemon juice, a splash of low-sodium soy sauce, and a touch of grated ginger to create a light, bright vinaigrette base that adds up to the required carb and sugar count.

Prepare the greens: Toss the chiffonade of spinach into the bowl, ensuring each leaf is lightly coated in the dressing until it just begins to wilt from the acidity.

Arrange: Layer the seasoned quinoa-spinach mixture on a small serving plate.

Finish: Drape the thin, sashimi-style slices of raw Atlantic salmon over the top. The fish should look vibrant and glossy. Sprinkle the toasted slivered almonds over the salmon for a delicate, nutty crunch.

Serve immediately while the salmon is cool and the quinoa is at room temperature.