Quinoa salad with Atlantic salmon is an excellent source of both omega-3 fatty acids to keep our hearts healthy, and vitamin D that helps to make our bones and teeth stronger. It’s almost as easy to make this pretty dish for 40 people as it is for two.
This quinoa salad with Atlantic salmon is a tasty and hassle-free recipe for wholesome family dinner. Check now how easy that salad is.
You will need
- Roast tray
- Large bowl
- Baking paper
- 2 fillets of Atlantic salmon
- 120g quinoa, rinsed
- 1 red bell pepper, roughly chopped
- 1 yellow bell pepper, roughly chopped
- 12 tender-stem broccoli
- 12 spears of asparagus
- 1 tbsp of repressed oil
- 4 tbsp of olive oil
- 2 tbsp of freshly squeezed lemon juice
- Freshly ground black pepper
- Preheat the oven to 180˚C/Gas mark 4 and lay a roast tray with baking paper.
- Rub the Atlantic salmon fillets with rapeseed oil pop them into a roast tray. Sprinkle with salt and freshly ground black pepper and place them in the oven for 15 minutes or until the fish starts to flake easily. Set aside to chill.
- Put peppers on a roast tray, season with salt and black pepper. Drizzle with remaining olive oil and pop in the oven as well, for 15 minutes.
- Meanwhile, cook the quinoa in a pot of boiling water following the packet instructions. Drain well and set aside to cool a little.
- Remove the woody end off the asparagus with and tender-stem broccoli. Bring a saucepan of salted water to the boil. Add the asparagus with tender-stem broccoli and cook for 3-4 minutes or until bright green and tender. Immediately remove all greens from the saucepan into the ice water to cool them down and stop the cooking process.
- Place the vegetables, quinoa, olive oil and lemon juice in a large bowl. Season with salt and freshly ground black pepper and gently toss to combine. Add flaked salmon and mix again. Divide into the portions and enjoy!