Quinoa-Crumbed Salmon With Carrots

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4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In

Recipe: #31372

February 03, 2019

Categories: Dinner, Main Dish, Fish, more

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"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
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Ingredients

Nutritional

  • Serving Size: 1 (456.1 g)
  • Calories 491.3
  • Total Fat - 19.1 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 105.9 mg
  • Sodium - 359.3 mg
  • Total Carbohydrate - 33.4 g
  • Dietary Fiber - 6.9 g
  • Sugars - 17.1 g
  • Protein - 46 g
  • Calcium - 102.2 mg
  • Iron - 2.1 mg
  • Vitamin C - 19.7 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 240°C (475°F).

Step 2

Place the carrots, orange juice, salt, pepper and 1 tablespoon of the honey on a large oven tray and cover with aluminium foil and cook for 10 minutes and then remove the foil and set aside.

Step 3

Brush the salmon with the remaining honey and press into the quinoa to coat and sprinkle with the paprika and then place the salmon on top of the carrots, drizzle over the oil and cook for 7–9 minutes or until the salmon is just cooked through.

Step 4

Divide between plates and serve with the salad

Tips & Variations


No special items needed.
Tags : Dinner Main Dish

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