lemon-herb-salmon-quinoa-salad

Lemon Herb Salmon and Quinoa Salad

Total time: 45 minutes

Serves 4

5.2 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 - Salmon fillet

¼ tsp - Salt

¼ tsp - Black pepper

1 tb - Olive oil

1 lemon - Lemon juice and zest

2 cups - Quinoa, cooked

1 cup - Cherry tomatoes, halved

1 - Zucchini, sliced

¼ cup - Fresh parsley, chopped

¼ cup - Fresh basil, chopped

¼ cup - Fresh dill, chopped

¼ cup - Almonds, toasted, sliced

¼ cup - Feta cheese, crumbled

UTENSILS

Large skillet, Serving plates, Chopping board, Knife

INSTRUCTIONS

1. Season the salmon fillet with salt and pepper to taste. Set aside for 15 minutes.

2. Heat the oil in a large skillet over medium-high heat. Add the salmon fillet and cook until golden brown on both sides for 5 minutes per side. Remove from the skillet and set aside.

3. Combine cooked quinoa, cherry tomatoes, parsley, basil, dill and almonds in a mixing bowl.

4. Add the lemon zest and juice to the same skillet used for the salmon. Simmer and cook for 2 minutes.

5. Pour the lemon sauce over the quinoa salad and toss to combine.

6. Divide the quinoa salad among serving plates and top with cooked salmon fillets.

7. Sprinkle the feta cheese over the top. Serve immediately.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 286g

Energy (kcal)

325.6

Carbs (g)

23.1

Proteins (g)

15.2

Fats (g)

18.0

Fibre (g)

5.2