Grilled Salmon with Quinoa Salad

A healthy and delicous grilled salmon with quinoa salad makes the perfect lunch or dinner treat!

Ingredients

2 Tbsp low salt soy sauce

1 Tbsp minced ginger

2 Tbsp finely grated lemon zest

400 g Salmon fillet, skin and bones removed

2 small zucchini, chopped

1 red capsicum, seeded and chopped

1/2 red onion, chopped

1 cup quinoa, rinsed

60 g baby spinach leaves

1/3 cup lemon juice

1/3 cup mint leaves

1 tsp dried chilli flakes

Instructions

Combine the soy sauce, ginger and lemon zest in a mixing bowl. Add the salmon and turn to coat. Place in fridge to marinate for an hour.

Preheat oven to 180 C and line two baking trays with baking paper.

Spread out the zucchini, capsicum and onion on one of the prepared trays and roast for 25 min or until tender.

While the veggies are cooking, place the quinoa and 2 cups of water in a saucepan and bring to the boil. Reduce the heat and simmer, covered, for 15 minutes or until tender and most of the liquid has been absorbed. Fluff up with a fork.

Meanwhile, remove the salmon from the dish and pat dry with a paper towel, removing any excess marinade. Heat a non-stick pan over medium high heat, add the salmon and cook for 1-2 min on each side. Transfer to second baking tray and bake for 7-10 min or until cooked to your liking.

Toss the roast veggies and quinoa together in a large bowl, add the spinach, lemon juice, mint and chilli flakes and toss again. Divide the veggies between four plates. Roughly flake salmon and arrange on top to serve.

Enjoy!