This fresh tasting recipe is great for summer eating and really healthy.
Really good for you because of the combination of Omega3 rich salmon plus red vegetables and quinoa, it is also simple to prepare and looks beautiful on the plate!
2 BigFish plain Salmon fillets
Use Natural fillets or our Organic fillets if you prefer
For the salad
Cooked to pack instructions
1 tbsp olive oil
- 1 tsp red wine vinegar
2 medium carrots
peeled and finely chopped (or coarsely grated)
2 cooked beetroots
1 handful fresh parsley
2 spring onions
Pre-heat the oven to 190°C.
Take the salmon from the freezer and remove all packaging. Loosely wrap in lightly oiled tin foil and place on a baking tray.
Cook in the oven for 35-40 minutes until just cooked through.
To make the salad
Simply combine the quinoa and the remaining saled ingredients in a bowl and season with salt and fresh black pepper.
Plate your dish with a generous serving of salad and the salmon on top.
The salad can be served just warm. Or, if you've time, make it a few hours or even the day before. Store in the fridge until you're ready to eat, it's delicious cold and leaving it helps the flavours combine beautifully.
“If you make the salad in advance it's even better - the flavours combine and the salad turns a lovely vibrant purple colour from the beetroot!”