Crisp-skinned salmon with vegetable quinoa

Juicy salmon fillets, courgette ribbons and spicy vegetable quinoa make this a healthier evening dinner.

Serves: 4

Preparation time:  20 minutes

Cooking time:  20 minutes

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You will need

  • 180g quinoa by Sainsbury's
  • 1 vegetable stock cube, made up to 850ml with hot water
  • 2 x 240g packs boneless Scottish salmon fillets (skin on)
  • 1 tablespoon olive oil
  • 2 courgettes, sliced into ribbons using a vegetable peeler
  • 1 red chilli, deseeded and finely chopped
  • 250g frozen British broad beans, defrosted and podded
  • ½ x 28g pack fresh mint, leaves picked and roughly chopped
  • ½ x 28g pack fresh flat leaf parsley, leaves picked and chopped
  • Lemon wedges, to serve (optional)
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Recipe Information

Step by step guide to making Crisp-skinned salmon with vegetable quinoa

  1. Put the quinoa in a medium saucepan and pour over the stock. Simmer over a medium heat for 20 minutes until tender.
  2. Meanwhile, heat a large, non-stick frying pan over a medium-low heat. Cook the salmon, skin-side down, for 10-12 minutes until cooked through.
  3. Turn over and cook for a further 1 minute. Remove from the pan and keep warm.
  4. Add the oil to the pan and turn up the heat to medium. Add the courgette ribbons and chilli and cook, stirring, for 2 minutes.
  5. Add the broad beans and cook for a further 2 minutes.
  6. Add the cooked veg to the cooked quinoa, along with the mint and parsley. Stir well and season.
  7. Serve with the crisp-skinned salmon and lemon wedges, if liked.

Cook's tip: Podding the broad beans is optional, you could leave them whole if preffered.

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Nutritional information for Crisp-skinned salmon with vegetable quinoa

Nutritional information for Crisp-skinned salmon with vegetable quinoa

Nutrition type per serving
Calories 465 kcal
Total Fat 19.7g
Saturated Fat 5.1g
Salt 0.34g
Sugar 2.2g