Baked Salmon with Peas & Quinoa
PREP 10 MIN•COOK 20 MIN
EF
GF
NS
NF
Number of servings
2
1⁄2 cup (90g) white quinoa (or other colour) rinsed
1 cup (250ml) water
1⁄2 tsp salt
1⁄2 cup (70g) frozen peas defrosted
1⁄2 lemon zest & juice
220g salmon fillets 2 x 110g fillets
salt & pepper, to taste
1 tbs feta crumbled
1⁄4 bunch of fresh mint (80g bunch) leaves picked & chopped, plus extra to serve
Preheat oven to 220°C/fan 200°C/gas 7 and line a baking tray with baking paper.
Place quinoa, water and salt in a saucepan and bring to the boil. Lower heat and simmer, covered for 12 minutes.
Scatter peas over quinoa, return lid and continue to cook for a further 3 minutes, or until quinoa is cooked. Rest covered for 5 minutes then fluff with a fork.
Meanwhile, press lemon zest into salmon and season with salt and pepper. Arrange on tray and roast for 6-8 minutes or until just cooked.
At the same time, toss quinoa with lemon juice, feta and mint and adjust seasoning.
Divide quinoa between plates and top with salmon and extra mint leaves to serve.
Energy (kJ)
1856 kJ / 443 cals
Protein
33.9 g
Fat
20 g
Sat. Fat
4.9 g
Carbs
28.9 g
Sugar
3.8 g
Fiber
5.5 g
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