For 2 bowls, cook 1/2 cup dry quinoa in 1 cup water. Roast two 140 g salmon fillets at 220°C/425°F for 10–12 minutes with olive oil, salt, pepper and lemon zest. Divide the quinoa with cucumber ribbons and halved cherry tomatoes. Stir 1/2 cup plain Greek yogurt with lemon juice, dill and a pinch of garlic, then spoon it beside the salmon and finish with pumpkin seeds. The fish should flake at the thickest point; cook to 63°C/145°F if checking with a thermometer.
Log in to leave a comment.
