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

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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
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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. Turn over and cook for a further 1 minute. Remove from the pan and keep warm.
  3. 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.
  4. 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

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