Salmon with Grapefruit Quinoa

3.0 6 rating

Prep. 15min

Total 50min

4 portions

Ingredients

blanched almonds
20 g
spring onions cut in pieces (3 cm)
50 g
olive oil plus 2 tsp, plus extra for greasing
40 g
quinoa
120 g
vegetable stock paste, homemade
1 heaped tsp
vegetable stock cube (for 0.5 l)
water
400 g
ground black pepper
1 ¼ tsp
salmon fillets
4
Dijon mustard honey
30 g
fine sea salt
1 ½ tsp
grapefruit
250 g
pitted olives
60 g
mint leaves
6
red wine vinegar
25 g
feta cheese
50 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1277.4 mg

Protein 38.6 g

Calories 2703.5 kJ / 646.2 kcal

Fat 41.2 g

Fiber 4.6 g

Saturated fat 8.7 g

Carbohydrates 28.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Flourish Over Fifty 10 Recipes
UK and Ireland

You might also like...

Aubergine and Lentil Salad

Aubergine and Lentil Salad

40min

Roasted Chicken with Vegetables in Cider Sauce

Roasted Chicken with Vegetables in Cider Sauce

1 h 45min

Baked Salmon with Spiralized Courgettes

Baked Salmon with Spiralized Courgettes

30min

Duck Pâté and Caramelised Apple on Toasted Baguette

Duck Pâté and Caramelised Apple on Toasted Baguette

15min

Chicken Polpettini with Steamed Rice and Green Beans

Chicken Polpettini with Steamed Rice and Green Beans

40min

Pink Barley Tabbouleh with Pistachios

Pink Barley Tabbouleh with Pistachios

40min

Jack-O-Lantern Stuffed Peppers

Jack-O-Lantern Stuffed Peppers

1 h 30min

Salmon, Quinoa, Feta and Mixed Vegetable Salad

Salmon, Quinoa, Feta and Mixed Vegetable Salad

50min

Lemon Garlic Salmon

Lemon Garlic Salmon

2 h 20min

Greek Broccoli with Rocket Salad Pesto and Roasted Lemon

Greek Broccoli with Rocket Salad Pesto and Roasted Lemon

30min

Roast Chicken with Vegetables

Roast Chicken with Vegetables

1 h 10min

Maple-glazed Carrots

Maple-glazed Carrots

45min