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Crispy Salmon on a bed of power packed greens and quinoa!

  • 4 skin-on salmon filets

  • Salt and freshly ground black pepper

  • 1 ½ tablespoons canola, vegetable, or olive oil

  • 2 cups chicken or vegetable stock

  • 1 cup rinsed quinoa

  • 1 cup baby spinach – chopped (or use watercress or pea or wasabi shoots!)

  • 1 bunch Asian greens (Chinese broc recommended) – finely diced

  • ½ bunch Spring Onion – finely diced

  • ½ bunch fresh coriander (optional) – finely diced – roots and all!

  • ½ cup crumbled feta cheese (optional)

  • ½ Cup roasted pine or other nuts

  • 2 tablespoons fresh squeezed juice from 1 lemon

  • 1 to 2 tablespoons extra-virgin olive oil

  • Season the salmon with salt and pepper. Heat the oil in a 25 -30 cm pan over medium-high heat until hot. Add the salmon skin-side down and cook without moving until skin is crisp, 2-3 minutes. 

  • Carefully remove salmon with a thin metal fish spatula and set on a large plate skin-side-up. In the same pan, bring 2 cups of water to an active boil and generously season with salt. Add the quinoa and allow to cook for 9 minutes.

  •  Lower the heat to medium-low, stir fry in the veg, and spring Onion till tender. Add feta and place the salmon back on top, skin-side up, cover and cook gently until the salmon is barely cooked through, 2 to 3 minutes longer.

  • Portion out the quinoa and salmon and drizzle with fresh lemon juice and extra-virgin olive oil. Serve immediately. – So yumm! Don’t forget to eat the crispy skin – it’s the best part and most nutritious too!


Have a super week ahead and enjoy eating well and staying healthy!

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