PREP10 MinutesCOOKING12 Minutes
Kcal:447 Kj:2083Carb: 41Protein: 46Fat:11Fibre: 6


  • 90g quinoa
  • 340g salmon filets
  • 1 small red onion, sliced
  • 4 tbsp. lemon juice, divided
  • 300g cherry tomatoes, halved
  • ½ cucumber, sliced
  • 2 tbsp. parsley/coriander, to serve
  • salt & pepper, to taste


  • Cook the quinoa according to package directions. Drain and set aside.
  • Preheat the oven to 190ºC. Line a small baking dish with parchment paper.
  • Place the salmon in the baking dish. Top with the sliced onion and 2 tablespoons of the lemon juice. Cook in the hot oven for 12 minutes, or until the salmon is cooked through.
  • Meanwhile, add the tomatoes, cucumber, remaining 2 tablespoons of lemon juice and parsley/coriander to the cooked quinoa and mix well. Add salt and pepper to taste and mix again.
  • To serve, divide the quinoa salad between 2 bowls and top with the salmon.