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Calories: 36318%

Fat: 20.8g30%

Saturates: 4.3g22%

Sugars: 4.8g5%

Salt: 0.21g4%

Protein: 32g64%

Carbs: 11.5g4%

Fibre: 1.2g-


  • 160 g ready-to-eat quinoa

  • 2 lemons

  • 2 courgettes

  • 1 bulb of fennel

  • 1 bunch of mixed fresh soft herbs, such as dill, parsley, basil

  • 4 tablespoons natural yoghurt

  • extra virgin olive oil

  • 4 salmon fillets , skin on, scaled and pin-boned, from sustainable sources


  1. Prepare the quinoa according to the packet instructions, then squeeze over the juice of half a lemon. Season with a good pinch of sea salt and black pepper, then set aside.

  2. Preheat a griddle pan to high.

  3. Slice the courgettes lengthways into thin strips. Griddle the courgette strips for 2 minutes each side and put aside on a plate. Turn the griddle down to a medium heat.

  4. Using a mandolin (use the guard!) or speed-peeler, slice the fennel into thin strips, place in a bowl and squeeze over the juice of half a lemon. Pick and finely chop the herb leaves, stir through the quinoa and season.

  5. Make a dressing by squeezing the remaining lemon juice into a small bowl, then add the yoghurt and 2 tablespoons of oil, and stir to combine. Season with salt and pepper to taste.

  6. Season and rub a little oil all over the salmon fillets, then cook on the hot griddle for 3 to 4 minutes each side, or until the fish is cooked through.

  7. Pile the quinoa on a plate and arrange the griddled courgette and lemony fennel on top, along with flakes of salmon. Dot over the yoghurty dressing, scatter over the remaining herbs, then serve.

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