600
Calories
41g
Protein
32g
Fat
37g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Quinoa - 185 g
- Olive oil - 15 ml (1 tbsp)
- Zucchini - 240 g
- Lemon juice - 15 ml (1 tbsp)
- Parsley, chopped - 5 g (1 tbsp)
- Lemon zest - 5 g (1 tsp)
- Salmon fillet - 120 g
- Chives, chopped - 10 g (1 tbsp)
- Coriander, chopped - 10 g (1 tbsp)
- Salt and black pepper - 0.3 g (1 pinch)
How to make:
- Pat the salmon fillet dry, sprinkle a little salt and pepper and place on an oven tray. Slice the zucchini longways in half and put on the oven tray with the salmon until the salmon has browned and cooked through and the zucchini has softened
- Cook the quinoa in two parts salted water with a pinch of salt for around 20 minutes. After 20 minutes, turn off the heat and leave covered for a few extra minutes, then put it in a serving bowl and leave aside to cool slighly
- Finely chop the herbs. Combine the herbs, quinoa and lemon zest, pour over the olive oil and lemon juice and mix to combine
- Serve the herbed quinoa with the salmon fillet and grilled courgettes
