Warm Salmon and Quinoa Salad.

Serves 4 · Prep: 5 min · Cook: 20 min

Build Your Meal

Quality Protein
4 wild salmon fillets (6–8 oz each)

Non-Starchy Veggies
1 red bell pepper, cut into strips
1⅓ cups (200g) sugar snap peas
2 handfuls fresh parsley
2 Tbsp fresh chives

Healthy Fats
1 Tbsp olive oil

Complex Carbs (Optional)
1⅓ cups (250g) cooked quinoa

Skipping the Complex Carb?
1-2 cups cauliflower rice

Extras
1 tsp salmon rub, or sea salt and black pepper

Make It

1. Heat the oven to 400°F and line a tray with parchment.

2. Cut the pepper into strips. Heat the olive oil in a pan over medium heat and stir-fry the pepper for 5 minutes.

3. Place the salmon on the tray, season, and bake for 10 minutes.

4. Put the sugar snaps in a colander and pour over boiling water. Add them to the peppers with the quinoa and heat through for 4 minutes.

5. Chop the parsley and chives and stir into the quinoa. Serve alongside the salmon.

Make It Your Own

Acid: lemon or a splash of white wine vinegar

Heat: chilli flakes

Extra fat: ½ small avocado or 2 Tbsp toasted almonds

Notes

• Eat warm, or cold the next day.

• For the method, see how to bake perfect salmon.

• Look for wild or sustainably farmed salmon rather than conventionally farmed salmon.