- 70g unsalted pistachios, chopped
- 40g soughdough breadcrumbs
- 1/2 lemon juice and zest
- 2 tsp Dijon mustard
- 1 tsp honey
- 4 Salmon Fillets
- 150g Quinoa (ready made merchant gourmet)
- 1/2 fennel bulb, thinly sliced
- 200g Broccoli Stems
- 200g asparagus
- 75g baby spinach
- 2 tbsp fresh dill, chopped
- Preheat oven to 180°C and line a baking tray.
- Combine pistachios, breadcrumbs, lemon juice, mustard and honey in a small bowl. Season and spread mixture over salmon, pressing lightly to adhere
- Place salmon on tray and drizzle with olive or rapeseed oil. Bake for 12-15 minutes.
- Meanwhile boil water in a pan and add the broccoli and asparagus for 6-8 minutes. Drain and cool. Heat the quinoa according to packet instructions. Place the vegetables, quinoa, spinach, dill, lemon zest and juice in a mixing bowl and toss.
- To serve, place the salad on the plate, placing the salmon on top. Enjoy warm or slightly cool.