Lemon Salmon with Quinoa and Beetroot Salad

With Easter just around the corner and lots of gatherings with friends and family to look forward to, this beautiful salmon with quinoa and beetroot salad is guaranteed to be a crowd pleaser. Not only does it look beautiful and brings the complete rainbow to the table, but it is also packed with nutrients and bursting with fresh flavours.

PREP TIME: 30mins

SERVES: 8

INGREDIENTS

LEMON SALMON

  • 1 kg salmon
  • juice of 1 large lemon
  • salt and pepper to taste
  • 5 prawns, cooked

QUINOA AND BEETROOT SALAD

  • 300 g (1 ½ cups) quinoa
  • 1 small bunch kale, washed and roughly chopped
  • 100 g (1/2 cup) pitted green olives
  • 75 g (1/2 cup) cherry tomatoes, quartered
  • 2 beetroots, diced
  • 150 g (2/3 cup) feta cheese, crumbled
  • olive oil
  • salt and pepper

METHOD

LEMON SALMON

Preheat oven to 180 C.

Place side of salmon in a large baking dish. Pour over the lemon juice and season with desired amount of salt and pepper. Cover with lid and bake for 20-25 minutes or until cooked through.

Transfer to a serving platter and garnish with slices of lemon.

QUINOA AND BEETROOT SALAD

Place quinoa in a sieve and rinse under cold water until the water runs clear. Drain well.

Place the quinoa in a large saucepan with 3 cups of water. Bring to the boil over high heat. Reduce the heat to low and cover with a lid. Cook for 15 minutes or until the liquid is absorbed.

Remove the pan from the heat and keep the lid on. Stand, covered, for 10 minutes to steam. This finishes the cooking process and gives the quinoa a fluffier texture.

Allow quinoa to cool before combining with all remaining salad ingredients in a large salad bowl.

Spoon a small amount of salad onto the serving platter around the salmon for presentation. Finally add the cooked prawns then serve and enjoy.