Seared Salmon and Quinoa

With Mediterranean Cucumber Salad and Homemade Dukkah


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. 



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



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.

Serves 2


Vegetable Broth Garden Veggie

Vegetable Broth Garden Veggie

From $24.95

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