Salmon, Fennel & Chilli Pesto Quinoa Salad

Name: Salmon, Fennel & Chilli Pesto Quinoa Salad
Prep time: THMS
Cook time: THMS
Ingredients: 2 fillets of fresh salmon; 2 tbsp. Sacla’ Fiery Chilli Pesto; 125g tender stem broccoli; 5 asparagus spears; 150g ready cooked mixed quinoa; 1 fennel bulb, finely sliced; 50g pine nuts; Extra virgin olive oil

This vibrantly uplifting salmon recipe takes less than 15mins to make, but tastes – and looks – incredible. Fennel, asparagus and pine nuts make the quinoa sing, but it's the Fiery Chilli Pesto on the salmon that steals the show.

Cook Time

25 mins

Serves

Ingredients

2 fillets of fresh salmon
2 tbsp. Sacla’ Fiery Chilli Pesto
125g tender stem broccoli
5 asparagus spears
150g ready cooked mixed quinoa
1 fennel bulb, finely sliced
50g pine nuts
Extra virgin olive oil

How to make the recipe

Step 1

Preheat the oven to 180¬∞C.

Step 2

Place the salmon on a lined baking tray and spread the Fiery Chilli Pesto on top of the salmon and bake for 10- 12 minutes.

Step 3

Meanwhile, cook the broccoli and asparagus in boiling water for 3-4 minutes, remove and allow to cool slightly.

Step 4

Warm the quinoa, then tip into a bowl and add the sliced fennel, pine nuts, asparagus and broccoli.

Step 5

Serve on a plate and flake over the salmon, adding more Pesto if required.

Step 6

Season and finish with a drizzle of extra virgin olive oil.