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Herbed Quinoa and Salmon Salad

Lemon, herbs and salmon are the perfect combination in this light, nutrient-packed salad.

Time
20 minutes
Serves
4
Calories
323

Ingredients

  • 150g uncooked quinoa
  • 4 x 100g salmon fillets
  • 2 lemons, juiced
  • 2 zucchinis, sliced lengthways
  • 1 fennel bulb, thinly sliced
  • 1/4 cup fresh parsley
  • 1/4 cup fresh dill
  • 1/4 cup fresh mint leaves
  • 100g natural yoghurt

Method

  1. Prepare quinoa as per the packet instructions. Add the juice of half a lemon to quinoa. Squeeze the remaining half over the fennel. Add the herbs and fennel to quinoa and season with salt and pepper. Set aside.
  2. Combine the juice of the remaining lemon with yoghurt and set aside.
  3. In a non-stick griddle pan over high heat, cook the zucchini for 3 minutes on each side. Remove from the pan.
  4. Season the salmon skin with salt. Place the salmon, skin-down in the pan and cook over medium heat for 4 minutes on each side, or until cooked to your liking. Roughly break the salmon into chunks.
  5. Add the salmon to the quinoa and dollop the yoghurt dressing over the salad.