Salmon Power Salad (With Quinoa)
- 2g of Fennel Seeds
- 1 Salmon Fillet
- 1 Lime, Halved
- 45g of Uncooked Quinoa
- 200ml of Water
- 1/2 a Red Pepper
- 5cm of Cucumber
- A few sprigs of Parsley
- 4 Cherry Tomatoes, Halved
- Preheat the oven to 160C, gas mark 3.
Crush the fennel seeds with a rolling pin or a mortar and pestle, then sprinkle them over the salmon fillet.
Cut one half of the lime in two. Place on top of the salmon fillet in an ovenproof dish or non-stick baking tray and bake for 15-20 minutes until the salmon is cooked through (to test, insert a fork into the salmon and gently twist; it's done as soon as the flesh is flaky and opaque).
Meanwhile, put the quinoa and water in a saucepan, squeeze over the juice of half the lime, then bring to the boil and simmer for 15 minutes or until all the water is absorbed, then remove from the heat.
Dice the red pepper and cucumber, roughly chop the parsley, and mix into the cooked quinoa.