High Protein Salmon with zoodles and quinoa
Juicy and tender baked salmon, with fresh zoodles and flavorful quinoa. Perfect for lunch and dinner.
Ingredients
Ingredients
- 2 salmon fillets, (125g/4.4 oz. each)
- 100 g (3.5oz.) quinoa, cooked
- 1 zucchini, fresh
- 1/2 tbsp olive oil
- 2 cloves garlic, crushed or chopped
- 70 g (2.5 oz.) sundried tomatoes, rinsed and chopped
- Salt and Pepper to taste
Ingredients for the Salmon Marinade
- 1-2 tbsp Soy/Tamari sauce
- 1/2 tbsp olive oil
- 1/2 tbsp hot paprika
- 1/2 tbsp sweet paprika
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tbsp black sesame seeds
- 1/2 tsp chilly flakes, (optional)
- Salt and freshly ground pepper to taste
Instructions
- Start by preparing the salmon marinade. Combine all the ingredients for the marinade and cover the salmon to marinate for about 30 min to 1 hour.
- While the salmon is marinating, prepare the quinoa as per package instructions.
- Spiralize the zucchini and drain the excess water using your hand, a towel, or a sieve.
- Heat the oil in a pan, add the garlic and zucchini and cook the zoodles for 2-3 minutes.
- Add the sundried tomatoes and cook for another 2-3 minutes.
- Season with salt and pepper to taste.
- Heat the oven to 250 degrees C (480 F), and place the salmon on a baking tray or casserole dish.
- Bake for around 10 minutes or until is cooked through.
- Remove the salmon from the oven and let it rest for a couple of minutes.
- Drain the juices from the baking tray and pour them into the quinoa and mix.
- Divide the quinoa into 2 plates, add the zoodles and dried tomatoes, and place one salmon on top.
- Garnish with chili flakes and serve. Enjoy!