Healthy, seriously nutritious and absolutely delicious. That’s how this salmon salad would describe itself if it was a contestant on blind date. Seriously swoon worthy. I would be wooed.
This is such a simple dish but it really goes to show that quite often simple is the best. I’m often asked what I eat for lunch and this is a great example of something that I love to have. It’s really easy to whip up the night before and pop into some tupperware to take to work, or a lovely little treat to have when you’re working from home. It’s also lovely enough to serve to friends for supper, especially now it’s getting warmer and the sun is coming out.
The quinoa and the salmon are packed full of protein which will help to leave you feeling lovely and full. Satisfied-full, not loosen-your-belt-and-undo-your-button-full. The salmon is packed full of omega-3’s which are great for your heart and brain, and have been shown to help with depression – so this gorgeous salmon dish will even help to banish those blues away! Hurrah! I just can’t seem to get enough avocado at the moment, I love it – and that’s no bad thing because if you love avocados, they give you lots of love back in the form of giving you great skin and helping to regulate blood sugar levels. That’s some serious loving! Broccoli is a bit of a miracle marvel and is just so good for you, for instance it contains lots of fibre which is great for your digestive system and it’s also great for your skin.
This salad is seriously super and I know you are going to love it!
- 2 salmon fillets, preferably bought from your local fishmonger
- ½ head broccoli
- ½ an avocado
- 1 cup of peas (I literally just use a mug, like the one I drink my tea out of)
- ½ cup of cooked quinoa - see how to cook it here, it's so easy and such a great thing to have sitting in the fridge
- 4 tablespoons of reduced fat creme fraiche
- 1 lemon
- sprinkling of sunflower seeds
- 2 handfuls of rocket
- salt, pepper, olive oil
- Preheat the oven to 200C.
- Take a baking tray and line it with a bit of baking parchment or foil. I always do this as it makes washing up afterwards so much easier!
- Lie your salmon fillets skin side down onto the baking parchment and drizzle over a tiny bit of oil, literally a tea spoon onto each. Sprinkle with salt and pepper and squeeze over the juice of half a lemon.
- Pop these into the oven for about 8-10 mins.
- The salmon is done when you nudge it with your finger it sort of falls into beautiful flakes. If you poke it with a knife in the thickest part and have a peek into the middle of it, it should all look beautifully pale pink and not the vibrant orange of the raw salmon.
- Whilst your salmon is cooking, break your broccoli into florets and steam for 2-3 minutes until tender, but still with a little bite. Steaming the broccoli will ensure that you don't lose any of the amazing minerals in the broccoli. Add the peas just before the end of cooking and allow them to cook through. Set these aside whilst you get the rest of the salad together.
- Place a handful of rocket leaves into each bowl and then sprinkle the ½ up of quinoa between each bowl.
- Scoop out the avocado with a teaspoon and divide between each bowl.
- Now add the broccoli and the peas.
- Put 4 tablespoons of creme fraiche into a little bowl and squeeze in the juice of half a lemon.
- Then season it with salt and pepper and give it a good stir. Taste and check that the seasoning is good, if not add more or perhaps a squeeze more of lemon. If it is too lemony but is still quite thick you can add a few drops of water to loosen it.
- Now remove the salmon from the oven and flake each fillet onto each bowl. Drizzle with the creme fraiche and scatter with the sunflower seeds. Utterly delicious and utterly good for you!