Quinoa-Crumbed Salmon With Carrots
Servings
Prep Time
Cook Time
Ready In
Recipe: #31372
February 03, 2019
Categories: Dinner, Main Dish, Fish, Salmon, Grains, Quinoa, Vegetables, Carrot, Easy/Beginner Cooking, Quick Meals, Entertaining, Sunday Dinner, Weeknight Meals, Oven Bake, No Eggs, Non-Dairy more
"From our Sunday newspaper The Sunday Times. Times are estimated."
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.