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Griddled salmon with herby quinoa
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Ingredients:
  • 160 g ready-to-eat quinoa
  • 2 lemons
  • 2 courgettes
  • 1 bulb of fennel
  • 1 bunch of mixed fresh soft herbs, such as dill, parsley, basil
  • 4 tablespoons natural yoghurt
  • extra virgin olive oil
  • 4 salmon fillets skin on, scaled and pin-boned, from sustainable sources
Instructions:
  • Cook the quinoa following the package instructions. Squeeze the juice of half a lemon over the quinoa and season with salt and pepper. Set aside. Preheat a griddle pan over high heat. Slice the courgettes into thin strips lengthwise. Grill the courgette strips for 2 minutes on each side and set aside. Reduce heat to medium. Use a mandolin or speed-peeler to slice the fennel into thin strips. Place the fennel in a bowl and squeeze over the juice of half a lemon. Finely chop the herb leaves, mix them into the quinoa, and season to taste. In a small bowl, make the dressing by combining the remaining lemon juice, yoghurt, and 2 tablespoons of oil. Adjust the seasoning with salt and pepper. Rub a little oil on the salmon fillets and grill them on the hot griddle for 3 to 4 minutes on each side, until cooked through. Plate the quinoa, top with the griddled courgette, lemony fennel, and salmon. Drizzle with the yoghurt dressing, sprinkle with herbs, and serve.

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