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Nutritious Evening

Cook Time
15 mins
Servings
2
Protein(g)
38
Carbs(g)
19
Fats(g)
28
Kcal
487
Nutritious Evening

Ingredients

  • 2 salmon fillets (4.4 oz / 125g each) 

  • 3.5 oz (100g) quinoa, cooked 

  • 1 zucchini - 1/2 tbsp. olive oil 

  • 1 garlic clove, crushed 

  • 2.5 oz (70g) sun-dried tomatoes, rinsed, chopped 


Salmon Marinade: 

  • 2 tbsp. tamari 

  • 1/2 tbsp. olive oil 

  • 1/2 tsp. sweet paprika 

  • 1/2 tsp. hot paprika 

  • 1 tbsp. rice vinegar 

  • 1 tsp. honey 

  • 1 tbsp. Black sesame seeds 

  • chili flakes to taste

Instructions

STEP 1 

  • Mix together the ingredients of the marinade and cover the salmon to marinate for about 1 hour. 


STEP 2 

  • While the salmon is marinating, c cook the quinoa and spiralize the zucchini. 


STEP 3 

  • Heat the oil in the pan, add the crushed garlic and fry for 1-2 minutes. 


STEP 4 

  • Add in the zoodles and stir occasionally until it softens, about 3-4 minutes. Towards the end, add the chopped tomatoes, and season with salt and pepper, to taste. 


STEP 5 

  • Heat the oven to 480-degrees F and place the salmon on a baking tray or casserole dish. Bake for 7 minutes. 


STEP 6 

  • Remove the salmon from the oven to rest for a minute. In the meantime, pour salmon juices into the quinoa, and mix well. 


STEP 7 

  • Divide the quinoa dan zoodles between two places, then place the salmon on top. Sprinkle with chili flakes to serve.

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