Salmon Salad

  • difficulty


  • serves


  • cooks in

    15 to 30 mins

  • calories

    458 per serving


  • 1 Salmon Fillet
  • 1 Lime, Halved
  • 45g of Uncooked Quinoa
  • 200ml of Water
  • 1/2 a Red Pepper
  • 1/4 of Cucumber
  • 4 Cherry Tomatoes, Halved

Cooking Directions

  1. Preheat the oven to 160C, gas mark 3.
  2. Cut one half of the lime in two. Squeeze some juice over the salmon and place both parts 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).

  3. 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.

  4. Dice the red pepper and cucumber and add with the tomatoes to the cooked quinoa. Serve the salmon and quinoa mix on a plate.