Salmon & Beetroot Glow Bowl (HC)
Ingredients
- 1 tsp olive oil
- 1 salmon fillet (approx 110g)
- Black pepper, to taste
- 60g quinoa
- Large handful of rocket (or any leaves)
- 1-2 cooked beetroot, chopped
- ½ sm red onion, thinly sliced
- 30g walnuts, roughly chopped
- 1 tsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- ½ tsp mixed herbs
- 30g goat's cheese, crumbled
Instructions
Heat a non-stick frying pan over medium heat and add a small drizzle of olive oil.
Season the salmon fillet with black pepper, then place it skin-side down in the pan. Cook for 4–5 minutes until the skin is crispy, then carefully flip and cook for a further 2–3 minutes until cooked through and flaky. Set aside slightly before adding to the salad.
Meanwhile, cook the quinoa according to packet instructions. Drain any excess water and set aside to cool slightly.
In a mixing bowl, add the rocket, beetroot, red onion, walnuts and cooked quinoa.
Drizzle over the extra virgin olive oil and balsamic vinegar, add the mixed herbs and season with black pepper. Toss well to evenly coat everything. Taste and adjust seasoning if needed.
Transfer the salad mixture to a serving bowl, then top with goat’s cheese and the cooked salmon fillet.
Serve immediately.
Note - Best enjoyed fresh. If meal prepping, store the components separately in airtight containers in the fridge for up to 2 days. Cook the quinoa and salmon in advance, keep the salad ingredients and dressing separate, and assemble fresh before serving. The salmon can be enjoyed cold.