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Salmon Limone
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Salmon Limone

Salmon Limone

with Zesty Quinoa Salad

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.

Carb Smart
Seafood/Fruit de Mer

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

Preparation Time25 minutes


serving amount

285 g

Salmon Fillets, skinless

(Contains Seafood/Fruit de Mer, Fish)

80 g


1 tbsp

Italian Seasoning

1 unit


3 tbsp

Sour Cream

(Contains Milk)

½ cup

White Quinoa

200 g


6 g


Not included in your delivery

½ tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


1.5 tsp


¼ tsp



Nutrition Values

Energy (kJ)2678 kJ
Calories640 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate50 g
Sugar8 g
Dietary Fiber8 g
Protein41 g
Cholesterol75 mg
Sodium680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Small Bowl
Large Bowl


Cook quinoa

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.)


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.

Cook salmon

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.**

Make crema

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.

Finish salad

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.

Finish and serve

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