Baked Salmon and Quinoa Bowl

Method

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1. Heat the oven to 200C fan.

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2. Rinse the quinoa in a fine sieve for 30 seconds, then simmer it in 360 ml of water for 15 minutes, covered. Take it off and leave it 5 minutes, then fork it through.

   Mark done Start 30 sec timer

3. Toss the broccoli with a tablespoon of oil and a pinch of salt and roast it for 18 minutes, until the tips are properly browned.

   Mark done Start 18 min timer

4. Rub the salmon with the remaining oil, the salt and pepper, and lay the lemon slices over.

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5. Roast the salmon for 10 to 12 minutes, on a separate tray, until the thickest part flakes when pressed with a fork. It should still look slightly translucent at the very centre.

   Mark done Start 10 min timer

6. Whisk the yoghurt, dill, lemon juice, garlic and salt together.

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7. Divide the quinoa and broccoli between four bowls, lay a fillet on each and spoon the dill yoghurt over.

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Chef’s Tips

• Salmon carries on cooking off the heat. Pulling it a minute early is nearly always right.
• Skin-on fillets hold together on the tray and the skin lifts away in one piece afterwards if you do not want it.
• Cook the quinoa in stock rather than water if you find it bland — it absorbs whatever it is simmered in.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A dry Riesling or a cold lager
• Pickled red onions for sharpness
• Flatbread to mop the yoghurt

Storage & Reheating

Refrigerate up to 2 days. Salmon is best eaten cold from the fridge rather than reheated, flaked back over the quinoa; reheating dries it out and makes the kitchen smell for a day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.