It's hard to go wrong with a dish that revolves around Salmon! Salmon appears regularly in nutrient-rich dishes because it's a fantastic source of healthy fats (including the ever sought after omega 3s), protein, and B Vitamins.

We have brought this one to the next level by including a variety of plant-based superfoods (including nuts, seeds and grains) and our very own Vegetable Broth, which adds flavour and a hit of B vitamins, calcium and zinc. Our Wholefood Pantry Quinoa is featured for its complete protein profile, Magnesium and Manganese, Buckwheat is a great source of Niacin and Magnesium, Sunflower kernels contain high levels of Magnesium, Vitamin B6, and Iron, and Pepitas are a great source of healthy fats and Magnesium.

Ingredients

1 Salmon Fillet

1 punnet heirloom cherry tomatoes, halved

¼ red onion, thinly sliced

15 Kalamata olives

½ Cucumber OR 3 mini cucumbers, sliced

Basil leaves, picked

3 cloves garlic, crushed

Extra Virgin Olive Oil

Pepper

PRODUCTS

1 cup The Wholefood Pantry White Quinoa

2 tbsp Vegetable Broth Garden Veggie

¼ cup The Wholefood Pantry Almonds

¼ cup The Wholefood Pantry Pepitas

2 tbsp The Wholefood Pantry Sunflower Kernels

1 tbsp The Wholefood Pantry Buckwheat Kernels

The Wholefood Pantry Pink Himalayan Crystal Salt

Method

1. Prepare Quinoa to packet instructions, adding your Vegetable Broth to the cooking liquid.

2. Heat olive oil in a large non-stick pan and add crushed garlic. Once fragrant, add to your cooked quinoa and stir through.

3. To make your dukkah, add pepitas, almonds, sesame kernels, and buckwheat kernels to a blender and pulse until lovely and crunchy. Warm a bit of olive oil to a non-stick pan and toast your dukkah.

4. Heat olive oil in a large non-stick pan over a medium heat. Cook the salmon, turning every 3-4 minutes, until cooked through, this should take around 12 minutes.

5. While your salmon is cooking, combine tomatoes, olives, and cucumbers is a bowl and drizzle with olive oil, and sprinkle with salt and pepper, toss to combine.

6. To serve, divide quinoa between two plates, top with salad and half a salmon fillet. Sprinkle dukkah on top of salad.

Serves 2