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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Salmon Fillets, skinless
(Contains Seafood/Fruit de Mer, Fish)
80 g
Tomato
1 tbsp
Italian Seasoning
1 unit
Lemon
3 tbsp
Sour Cream
(Contains Milk)
½ cup
White Quinoa
200 g
Zucchini
6 g
Garlic
Not included in your delivery
½ tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
1.5 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.**
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.
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.
Divide quinoa salad between plates. Add salmon on top, then spoon crema over salmon. Serve with lemon wedges.
