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Seared Salmon and Quinoa

With Vegetable Broth
recipe-difficulty
Not too tricky
recipe-serves
2
ready-in
40 mins
Seared Salmon and Quinoa

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. 

Main Meals
Mediterranean inspired
Pantry Items
View in metric
  • 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
  • 1 tbsp buckwheat kernels
  • Extra Virgin Olive Oil
  • ¼ cup Almonds
  • ¼ cup Pepitas
  • 2 tbsp Sunflower Kernels
  • Pink Himalayan Crystal Salt
  • 1 cup White Quinoa
  • Pepper
  • 2 tbsp Vegetable Broth Garden Veggie

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.