Salmon, Fennel & Chilli Pesto Quinoa Salad
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
2
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