Photo of Spicy salmon balls with quinoa salad by WW

Spicy salmon balls with quinoa salad

Points® value
Total Time
45 min
15 min
30 min
The fajita seasoning is a perfect cheat ingredient, lending smoky spiced flavours to the salmon with almost zero effort


Sweet potato, raw

250 g, peeled and cut into 1cm cubes

Calorie controlled cooking spray

1 spray(s)

Salmon, raw

520 g, chopped

Fajita seasoning

1 tablespoon(s)

Spring Onions

4 medium, chopped

Coriander, fresh

1 teaspoon(s), chopped

Kale, raw

100 g, shredded

Tilda Wholegrain Basmati & Quinoa Rice

1 pouch(es)

Cauliflower rice

300 g

Chilli, green or red

1 individual, chopped

Lime Juice, Fresh

20 ml


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the sweet potato on a baking tray, mist with cooking spray and season with salt and freshly ground black pepper. Bake for 20-25 minutes.
  2. Meanwhile, in a food processor, whizz together the salmon, fajita seasoning, spring onions and half the coriander, then season.
  3. Roll the salmon mixture into 16 walnut-size balls and put onto a lined baking tray. Bake alongside the sweet potato for 15-20 minutes, until opaque and cooked through.
  4. Put the kale on the tray with the sweet potatoes, mist with cooking spray and season. Toss together and cook for 5 minutes until the kale is crisp.
  5. Meanwhile, prepare the salad. Microwave the basmati and quinoa, and the cauliflower ‘rice’, to pack instructions. Stir together with the chilli, lime juice and remaining coriander, then toss together with the sweet potato and kale. Divide between 4 plates and top with 4 salmon balls each. Garnish with the extra green chilli.