Baked salmon with quinoa salad
Looking for a healthy protein-packed meal? You can’t go wrong with this quinoa salad, loaded with veggies and omega-3-rich salmon.
Note: + Cooling and 10 mins standing
- 1/2 cup (100g) white quinoa, rinsed, drained
- 2 cups (300g) frozen broad beans
- 4 x 100g skinless salmon fillets
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground paprika
- 60g pkt Coles Australian Baby Spinach, shredded
- 60g chopped kale
- 2 spring onions, thinly sliced
- 3 medium tomatoes, coarsely chopped
- 1/3 cup coarsely chopped mint leaves
- 1 tbs chopped unsalted roasted almonds
- 1/4 cup (70g) Greek-style yoghurt
- 2 tsp tahini
- 1 tbs lemon juice
- 1 garlic clove, crushed
Preheat oven to 180°C. Line a baking tray with baking paper. Place the quinoa and 1 1/2 cups (375ml) water in a small saucepan. Bring to the boil over high heat. Reduce heat to low. Cover and cook for 10-15 mins or until liquid is absorbed. Set aside, covered, for 10 mins to steam. Cool.
Meanwhile, cook the broad beans in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold running water. Drain well. Peel and place in a large bowl.
Combine the salmon, cumin, coriander and paprika in a large bowl. Place on the lined tray and spray with olive oil spray. Bake for 10 mins or until the salmon is cooked to your liking.
Add the quinoa to the broad beans in the bowl along with the spinach, kale, spring onion, tomato, mint and almond. Toss to combine. Combine the yoghurt, tahini, lemon juice and garlic in a small bowl.
Divide the quinoa salad and salmon among serving plates. Drizzle the salad with yoghurt dressing. Season with pepper to serve.
Coles has partnered with the Heart Foundation to provide this content to you and help Australians live healthier and happier lives.
For more heart health information visit heartfoundation.org.au
Energy 1821kJ/436 cals (70%) Protein 35g (70%) Fat 20g (29%) Sat Fat 4g (17%) Sodium 70mg (4%) Carbs 24 (8%) Sugar 8g (9%) Dietary Fibre 12g (40%)
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