Get your omega-3 fatty acids in this simple and tasty dish. 


  • 1 fillet salmon, skin removed

  • 1/4 cup quinoa, rinsed

  • 1/4 cup low-sodium vegetable or chicken stock

  • 1/2 cup water

  • 1/4 avocado, cubed

  • 1 lebanese cucumber, cut into ribbons using a vegetable peeler

  • 2 tb frozen peas

  • 1/4 cup plain Greek yoghurt

  • Small handful dill

  • 2 tsp extra virgin olive oil

  • Juice and grated zest of 1/2 lemon

  • Pinch chilli flakes

  • Sea salt and black pepper, to taste


  • 1.

    Heat two teaspoons of olive oil in a heavy-based fry pan over a medium heat. Allow the pan to heat up nicely before adding your fish.

  • 2.

    Cook the salmon for 4-5 minutes on one side. Flip, and cook for another 2-3 minutes. Remove from the heat and place on a piece of kitchen paper to cool.

  • 3.

    Meanwhile, boil your stock and water in a small saucepan. Add the quinoa, reduce to a simmer, and cook for 15 minutes, or until it has formed little tails. One or two minutes before it’s done, add your peas and stir through. If the pot looks as if it might dry out before it’s cooked, add a little more water.

  • 4.

    One cooked, strain off excess liquid and leave quinoa and peas to cool slightly.

  • 5.

    Combine your dill, yoghurt, and lemon juice in a blender and process until smooth. Season and set aside.

  • 6.

    In a large bowl, combine the quinoa and peas with the avocado, cucumber ribbons, and lemon zest.

  • 7.

    Crumble the salmon fillet into the salad, then toss well. Season and then transfer to your serving plate.

  • 8.

    Top with your dill yoghurt and chilli flakes, and enjoy!

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