Baked Salmon with Zoodles & Quinoa
Gluten Free | Dairy Free | Low Calories | High Protein | Quick
Serves 2
Prep Time10 + 1 Hour Chill
Cooking Time15 Mins
487
kCal
28g
Fats
19g
Carbs
38g
Protein
Ingredients
2 salmon fillets (4.4 oz. /125g each)
3.5 oz. (100g) quinoa, cooked
1 zucchini
1/2 tosp. olive oil
1 garlic clove, crushed
2.5 oz. (70g) sundried tomatoes, rinsed, chopped
Salmon Marinade:
2 tosp. tamari
½ tosp. olive oil
½ tsp. sweet paprika
½ tsp. hot paprika
1 tosp. rice vinegar
1 tsp honey
1 tosp. black sesame seeds chilli flakes, to taste
Method
Instructions:
Mix together the ingredients of the marinade and cover the salmon to marinate for about 1 hour.
While the salmon is marinating, cook the quinoa and spiralize the zucchini.
Heat the oil in the pan, add the crushed garlic and fry for 1-2 minutes. Add in the zoodles and stir occasionally until it softens, but still firm, for about 3-4 minutes. Towards the end add the chopped tomatoes, and season with salt and pepper, to taste.
Heat the oven to 480F (250C) and place the salmon on a baking tray or casserole dish. Bake for about 7 minutes.
Remove the salmon from the oven to rest for a moment, and in the meantime pour in the salmon juices into the quinoa, mixing well.
Divide the quinoa and zoodles between two plates, then place the salmon on top, sprinkle with chili flakes, to serve.
2 salmon fillets (4.4 oz. /125g each)
3.5 oz. (100g) quinoa, cooked
1 zucchini
1/2 tosp. olive oil
1 garlic clove, crushed
2.5 oz. (70g) sundried tomatoes, rinsed, chopped
Salmon Marinade:
2 tosp. tamari
½ tosp. olive oil
½ tsp. sweet paprika
½ tsp. hot paprika
1 tosp. rice vinegar
1 tsp honey
1 tosp. black sesame seeds chilli flakes, to taste
Instructions:
Mix together the ingredients of the marinade and cover the salmon to marinate for about 1 hour.
While the salmon is marinating, cook the quinoa and spiralize the zucchini.
Heat the oil in the pan, add the crushed garlic and fry for 1-2 minutes. Add in the zoodles and stir occasionally until it softens, but still firm, for about 3-4 minutes. Towards the end add the chopped tomatoes, and season with salt and pepper, to taste.
Heat the oven to 480F (250C) and place the salmon on a baking tray or casserole dish. Bake for about 7 minutes.
Remove the salmon from the oven to rest for a moment, and in the meantime pour in the salmon juices into the quinoa, mixing well.
Divide the quinoa and zoodles between two plates, then place the salmon on top, sprinkle with chili flakes, to serve.