Serves 2
Gluten Free, Dairy Free, Meal Prep Friendly, High Protein, Quick (under 30 mins)
What you need
- 3.2 oz. (90g) quinoa
- 12 oz. (340g) salmon fillets
- 1 small red onion, sliced
- 4 tbsp. lemon juice, divided
- 10.6 oz. (300g) cherry tomatoes, halved
- ½ cucumber, sliced
- 2 tbsp. coriander, to serve
- salt & pepper, to taste
What you need to do
Cook the quinoa according to package directions. Drain and set aside.
Preheat the oven to 190ºC. Line a small baking dish with greaseproof paper.
Place the salmon in the baking dish. Top with the sliced onion and 2 tablespoons of the lemon juice. Cook in the hot oven for 12 minutes, or until the salmon is cooked through.
Meanwhile, add the tomatoes, cucumber, remaining 2 tablespoons of lemon juice and coriander to the cooked quinoa and mix well. Add salt and pepper to taste and mix again.
To serve, divide the quinoa salad between 2 bowls and top with the salmon.
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 10 mins | 12 mins | 447 | 11 | 41 | 46 | 6 |
Posted in Recipes