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Pesto-topped salmon with quinoa and steamed veg
Ingredients
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skinless salmon fillets (150-180 g each - see Tips)4
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sea salt to taste
-
ground black pepper to taste
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fresh rosemary (approx. 8 cm long)2 sprigs
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fresh thyme (approx. 8 cm long)2 sprigs
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extra virgin olive oil1 tbsp
-
water1200 g
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Vegetable stock paste (see Tips)1 tsp
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quinoa220 g
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seasonal vegetables (eg broccoli, asparagus, broccolini)500 g
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basil pesto to serve100 g
-
lemon wedges, to serve
Difficulty
easy
Nutrition per 1 portion
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