Crisp skinned salmon with vegetable quinoa
Juicy salmon fillets and courgette ribbons with spicy vegetable quinoa
Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes
0.0/5 stars Av. customer rating
You will need
- 180g quinoa
- 850ml vegetable stock (made with 1 vegetable stock cube)
- 480g boneless salmon fillets (skin on)
- 1 tbsp olive oil
- 2 courgettes, sliced into ribbons using a vegetable peeler
- 1 red chilli, deseeded and finely chopped
- 250g broad beans
- 14g fresh mint leaves, leaves picked and roughly chopped
- 14g fresh flat-leaf parsley, leaves picked and chopped
- Lemon wedges, to serve
Recipe Information
Step by step guide to making Crisp skinned salmon with vegetable quinoa
- Put the quinoa in a medium saucepan and pour over the stock. Simmer over a medium heat for 20 minutes until tender.
- 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. Turn over and cook for a further 1 minute. Remove from the pan and keep warm.
- 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. Add the broad beans and cook for a further 2 minutes.
- Add the cooked veg to the cooked quinoa, along with the mint and parsley. Stir well and season. Serve with the crisp-skinned salmon and lemon wedges.
Summary of customer ratings and reviews
Nutritional information for Crisp skinned salmon with vegetable quinoa
Nutritional information for Crisp skinned salmon with vegetable quinoa
Nutrition type | per serving |
---|---|
Calories | 452 kcal |
Total Fat | 18.8g |
Saturated Fat | 4.3g |
Salt | 0.4g |
Sugar | 4.9g |
Here are your recipe ingredients
Add products to your trolley individually or simply add them all and remove any you don't need later.
-
£2.90
£9.67/kg
-
£1.10
£1.10/100g
-
Nectar Price
Nectar Price
£3.95
£16.46/kg
Without Nectar
£4.50
£18.75/kg
-
£6.50
65p/100ml
-
Nectar Price
Nectar Price
£2.00
£2.00/kg
Without Nectar
£2.78
£2.78/kg
-
57p
88p/100g
-
52p
17p/10g
-
-
30p
30p/ea