Salmon quinoa with an olive and caper salad

April 11, 2020
Serves: 1 Cooks In: 30 mins
  1. Place to oven on at 180C (fan). Chop up the courgette into slices and then toss these in some olive oil, salt and pepper and roast for around 20-30 mins until they have started to crisp up.
  2. Cook the quinoa for the amount of time allotted on the packet. Make sure you give it wash before you do.
  3. Cook salmon fillet at 180C (fan) for 4-8 mins (depending on how cooked you like it), or you can boil it for the same amount of time.
  4. Wash the lettuce then place in a bowl. Pop the cooled quinoa and courgettes on top, with the rest of the ingredients.
  5. Mix up the dressing ingredients and drizzle over the salad. Stir and enjoy!


  • Salmon fillet
  • ½ a butter lettuce
  • ¼ cup uncooked quinoa
  • 1 carrot
  • 1 courgette
  • A small handful of olives
  • A palm sized serving of capers
  • ½ green chilli


  • 1 tbs olive oil
  • 1 tbs apple cider vinegar
  • 1 tsp tamari
  • Salt and pepper