Name: Baked salmon with quinoa, pea and sugar snap pilaf
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g skinless salmon fillet(s); 2 tsp olive oil; 1 medium white onion finely chopped; 2 clove(s) garlic crushed; 0.75 cup(s) quinoa (150g) rinsed, drained; 150 g sugar snap peas sliced; 1 cup(s) frozen green peas (120g); 1 bunch(es) asparagus sliced diagonally; 250 g cherry tomato

Ingredients

skinless salmon fillet(s)

400 g

olive oil

2 tsp

white onion

1 medium, finely chopped

garlic

2 clove(s), crushed

quinoa

¾ cup(s), (150g) rinsed, drained

sugar snap peas

150 g, sliced

frozen green peas

1 cup(s), (120g)

asparagus

1 bunch(es), sliced diagonally

cherry tomato

250 g

Instructions

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.

Baked salmon with quinoa, pea and sugar snap pilaf

Ingredients

Instructions

Notes

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