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:
- Olive oil - 15 ml (1 tbsp)
- Zucchini - 240 g
- Salmon, smoked - 120 g
- Lemon juice - 30 ml (2 tbsp)
- Salt and pepper - 0.3 g (1 pinch)
- Quinoa, cooked - 185 g
- Lemon zest - 5 g (1 tsp)
- Parsley, finely chopped - 5 g (1 tbsp)
- Chives, chopped - 5 g (1 tbsp)
- Coriander, chopped - 5 g (1 tbsp)
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 and place the tray under a medium-high grill for 10-15 minutes, or 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 that leave covered for a few extra minutes, then put it in a serving bowl, fluff the grains up with a fork 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 zucchini
