Salmon Fillet with Quinoa Salad

  • Quick, delicious and good for you too

This fresh tasting recipe looks beautiful on the plate and is simple to prepare.

And really healthy too - with a great combination of Omega3 rich salmon plus red vegetables and quinoa!

Ingredients

  • 2

    BigFish Brand Natural or Organic Salmon fillets

  • For the salad

  • 1 and a half

    cups of quinoa, cooked to packet instructions

  • 1 tbsp

    olive oil

  • 1 tsp

    red wine vinegar

  • 1

    medium carrots, peeled and finely chopped

  • 2

    cooked beetroots, diced

  • 1 handful

    fresh parsley, chopped

  • 2

    spring onions, finely sliced

Method

  • 1.

    Pre-heat the oven to 190°C.

    Remove all packaging from the salmon fillets and loosely wrap in lightly oiled tin foil. Cook in the oven for 35-40 minutes.

  • 2.

    To make the salad

    Simply combine all of the ingredients into a bowl and season with salt and fresh black pepper.  

    If you make this in advance (a few hours or the day before) all the flavours will combine and the salad will also take on a lovely vibrant purple colour from the beetroot.   Store in the fridge until you are ready to serve with the cooked salmon.

  • “I love this one, it is fast, easy to prepare in advance and perfect for a light supper or healthy fast lunch.”

    Louise Coulbeck, Director

Preparation Time

10 minutes

Cooking Time

35-40 minutes

Serves

two

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