Baked salmon with quinoa, pea and sugar snap pilaf
skinless salmon fillet(s)
1 medium, finely chopped
2 clove(s), crushed
¾ cup(s), (150g) rinsed, drained
sugar snap peas
150 g, sliced
frozen green peas
1 cup(s), (120g)
1 bunch(es), sliced diagonally
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
- Heat oil in a large saucepan over medium-high heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add quinoa and stir to coat. Add 1½ cups (375ml) water and bring to the boil. Reduce heat and simmer, covered, for 10 minutes. Add asparagus, sugar snaps and peas and cook, covered, for 2–3 minutes, or until water has evaporated and vegetables are just tender. Season pilaf with salt and pepper.
- Meanwhile, place salmon and tomatoes on prepared tray. Season with salt and pepper. Bake for 10–12 minutes or until salmon is cooked to your liking and tomatoes start to collapse. Serve salmon with pilaf and tomatoes.