Gluten Free, Dairy Free, Low Carb

Can Also be made with Chicken or any other white meat or fish

Per Serving

Kcal - 487

Fats - 28g

Carbs - 19g

Protein - 38g

Ingredients

2 SALMON FILLETS (125G EACH)

100G QUINOA, COOKED

1 COURGETTE

½ TBSP. OLIVE OIL

1 GARLIC CLOVE, CRUSHED

70G SUNDRIED TOMATOES, RINSED, CHOPPED

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

Method

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 and spiralize the courgette.

3. Heat the oil in the pan, add the crushed garlic and fry for 1-2 minutes. Add in thecourgette noodles and stir occasionally until it softens (about 3-4 minutes). Towards the end add the chopped tomatoes, and season with salt and pepper, to taste.

4. Heat the oven to 250°C 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. In the meantime, pour in the salmon juices into the quinoa, and mix well.

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