Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 11.63 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 180grams quinoa
- 3 1/3 cups vegetable stock, hot, made with 1 stock cube
- 480grams salmon
- 2 medium zucchini, peeled into ribbons
- 250grams peas, frozen
- 4 spring onions, trimmed and chopped
- 1 bunch mint, fresh, chopped
- 1/2 bunch parsley, fresh, chopped
- 2 medium lemon, 1 juice and zest, 1 chopped into wedges
Nutrition per serving
2580kJ / 618Cal
2580 Kilojoules or 618 Calories
30% of daily energy intake*
Protein
12.1grams
Fat
12.8grams
Carbs
46.0grams
Sugars
11.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Salmon and quinoa is a nutritious and filling choice for an easy midweek meal.
Method
Step 1 of 3
Place the quinoa in a saucepan on medium heat, pour over the hot stock and simmer for 20 minutes until tender and fluffy.
Step 2 of 3
Heat a large pan on medium heat, brush the salmon fillet with oil and cook skin side down for 10 minutes, turn over and cook for 1 minute. Remove from the pan and set aside to rest.
Step 3 of 3
Heat the rest of the oil and add the zucchini ribbons, peas and spring onions. Cook for 2-3 minutes until the peas are warmed through. Tip into the pan with the quinoa and stir through the herbs, lemon zest and juice. Serve with the salmon fillets and a lemon wedge on the side.
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