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Salmon Limone

Salmon Limone

with Zesty Quinoa Salad

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Salmon fillets are coated in our Italian Seasoning, then seared to golden perfection and a lovely lemon crema is spooned over top. A bright quinoa salad with fresh tomatoes and zucchini make this a delightfully light affair.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:QuickCarb Smart (50g or less)
Allergens:Seafood/Fruit de MerFish/PoissonMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

80 g

Roma Tomato

1 tbsp

Italian Seasoning

1 unit

Lemon

3 tbsp

Sour Cream

(ContainsMilk/Lait)

½ cup

White Quinoa

200 g

Zucchini

6 g

Garlic

Not included in your delivery

½ tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

1.5 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2678 kJ
Calories640 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate50 g
Sugar8 g
Dietary Fiber8 g
Protein41 g
Cholesterol75 mg
Sodium680 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Measuring Cups
Measuring Spoons
Zester
Baking Sheet
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high. Wash and dry all produce.

Add quinoa, 4 cups water and 1 tsp salt (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, uncovered, until quinoa is tender, 15-18 min. Drain quinoa, then rinse under cold water until quinoa is cool. Drain well, pressing down on the quinoa to get rid of excess water. (TIP: If the holes in your strainer are larger than the quinoa, place a few sheets of paper towel in the bottom of the strainer before draining.)

2

While quinoa cooks, zest, then juice half the lemon. (whole lemon for 4 ppl). Cut remaining lemon into wedges. Quarter, deseed, then cut tomato into 1/4-inch pieces. Cut zucchini into 1/4-inch pieces. Peel, then finely mince or grate garlic.

3

Pat salmon dry with paper towels. Season with salt and pepper and half the Italian Seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil and 1/2 tbsp butter (dbl both for 4 ppl), then salmon. Cook, until golden-brown on both sides, 2-3 min. Transfer to a foil-lined baking sheet and broil in the middle of the oven until cooked through, 4-5 min.**

4

While salmon cooks, add sour cream and 1 1/2 tsp lemon juice (dbl for 4 ppl) to a small bowl. Season with salt. Stir until smooth.

5

Add quinoa, tomatoes, zucchini, garlic, remaining Italian Seasoning, lemon zest, 2 tsp lemon juice and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine.

6

Divide quinoa salad between plates. Add salmon on top, then spoon crema over salmon. Serve with lemon wedges.