For the Salmon

• 2 salmon fillets (about 120g each)
• 1 tsp olive oil
• Juice of ½ lemon
• ½ tsp paprika
• ½ tsp cumin
• ¼ tsp black pepper
• Salt to taste

    For the Minty Quinoa Salad

• ½ cup quinoa (uncooked)
• 1 cup water
• 1 small cucumber, finely chopped
• 1 small tomato, deseeded and diced
• 2 tbsp chopped fresh mint
• 1 tbsp chopped coriander
• Juice of ½ lemon
• 1 tsp olive oil
• Salt and pepper to taste

    Method of Preparation

    Wash your hands before you start.

      1. In a bowl, combine lemon zest and juice with cumin, coriander, turmeric, paprika, salt, pepper, and olive oil to prepare the marinade.

      2. Coat the salmon fillets evenly and refrigerate for at least 30 minutes.

      3. Meanwhile, boil water in a saucepan, add rinsed quinoa and a pinch of salt. Cover and simmer on low for 15 minutes until the water is absorbed. Fluff with a fork and let it cool.

      4. Once marinated, cook the salmon in a preheated skillet over medium-high heat for 3–4 minutes per side, until cooked through and flaky.

      5. In a mixing bowl, combine the cooled quinoa with chopped cucumber, red bell pepper, spring onions, and mint.

      6. Whisk lemon juice, olive oil, salt, and pepper to make the dressing. Drizzle over the salad and toss well.

      7. Serve the warm spiced salmon over the refreshing minty quinoa salad.

    Nutritional Facts per serving

• Calories - 350kcal
• Carbs - 25g
• Proteins - 25g
• Fibre - 4g