Baked Salmon With Zoodles & Quinoa

Dinner

Serves: 2

Ingredients:

• 2 salmon fillets (4.4 oz. /125g each)

• 3.5 oz. (100g) quinoa, cooked

• 1 zucchini (courgette)

• 1/2 tbsp. olive oil

• 1 garlic clove, crushed

• 2.5 oz. (70g) sun dried tomatoes, rinsed, chopped

• salt and pepper to taste

• Salmon Marinade:

• 2 tbsp. tamari

• ½ tbsp. olive oil

• ½ tsp. sweet paprika

• ½ tsp. hot paprika

• 1 tbsp. rice vinegar

• 1 tsp honey

• 1 tbsp. black sesame seeds

• chilli flakes, to taste

Instructions:

1. Mix together the ingredients of the marinade and cover the salmon to marinate for about 1 hour

2. While the salmon is marinating, cook the quinoa according to the package instructions and spiralize the zucchini.

3. Heat the oil in the pan, add the crushed garlic and fry for 1-2 minutes. Add in the zoodles and stir occasionally until softened, but still firm, for about 3-4 minutes. Towards the end, add the chopped tomatoes and season with salt and pepper, to taste.

4. Heat the oven to 480F (250C) and place the salmon on a baking tray or casserole dish. Bake for about 7 minutes.

5. Remove the salmon from the oven to rest for a moment, and in the meantime pour the salmon juices into the quinoa, mixing well.

6. Divide the quinoa and zoodles between two plates, then place the salmon on top, sprinkle with chilli flakes, to serve.