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Photo of Quinoa-crusted salmon with roasted veg by WW

Quinoa-crusted salmon with roasted veg

2
Points® value
Total Time
1 hr 25 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Easy
Using quinoa is a great way to get a crunchy, yet low-calorie coating on fish. With spicy roast veg on the side, you have a super-tasty fish supper

Ingredients

Butternut Squash

500 g, peeled, deseeded and sliced

Red pepper

2 medium, deseeded and sliced

Red onion

1 small, cut into thin wedges

Calorie controlled cooking spray

4 spray(s)

Chilli flakes

½ teaspoon(s), level

Garlic

2 clove(s), crushed

Lemon Juice, Fresh

4 tablespoon(s)

Lemon

2 zest(s) of 1

Salmon, raw

4 fillet(s), medium

Quinoa, Dry

40 g, rinsed

Olive Oil

1 teaspoon(s)

Cumin seeds

1 teaspoon(s), level

0% fat natural Greek yogurt

150 g

Spinach

75 g, young-leaf

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the squash, peppers and onion on a baking tray, mist with cooking spray and add the chilli. Roast for 35 minutes, turning once.
  2. Meanwhile, combine the garlic with half the zest and juice in a dish. Add the salmon, turn to coat, then cover and marinate in the fridge for 20 minutes.
  3. While the veg are roasting and the fish is marinating, combine the quinoa and 200ml water in a pan over a medium-high heat. Bring to a boil then reduce the heat and simmer for 15 minutes, until the liquid has evaporated. Stir in the rest of the zest then set aside to cool. Remove the fish from the fridge then press the cooled quinoa onto the top of each fillet.
  4. Heat the oil in a frying pan over a medium heat and fry the salmon, quinoa-side down, for 4 minutes. Turn and cook for a further 3 minutes.
  5. Toast the cumin seeds in a dry frying pan for 2 minutes, then crush using a pestle and mortar. Combine the yogurt and remaining lemon juice then stir in the toasted cumin seeds.
  6. Toss the roasted veg with the spinach and serve with the fish and spiced yogurt.

Notes

Don’t fancy quinoa? Use couscous instead.

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