Salmon and Quinoa Bowl
Roast salmon, fluffy quinoa, herbs and lemon.
Seared salmon over quinoa with greens, lemon and herbs. An omega-3 rich, high-protein bowl that delivers steady energy and serious nutrient density in one plate.
Nutrition · per serving
Method
- 1
Sear the salmon
Pat 100g salmon dry — wet fish never crisps — and season both sides. Heat a non-stick pan over medium-high until a drop of water dances, then add the high smoke point oil (high smoke point — never EVOO at this heat). Lay the salmon skin-side down (if skin-on) and press flat with a spatula for 10 seconds. Cook 4 minutes without moving, flip, cook 90 seconds more for a coral-pink centre.
- 2
Warm the quinoa
While the salmon cooks, warm 150g cooked quinoa for 60 seconds in the microwave, or in a small pan with a tablespoon of water lid-on. Loosen with a fork and season with a small pinch of salt.
- 3
Build the bowl
Spoon the quinoa into a wide shallow bowl. Slice 60g cucumber into half-moons and scatter over one side. Flake the salmon into big petals and lay it next to — not on top of — the cucumber so each thing keeps its texture.
- 4
Dress it
Squeeze 5g (a small wedge) of lemon over the lot and drizzle 5g extra virgin olive oil in a thin stream. Finish with cracked pepper and a final pinch of flaky salt over the salmon.