Citrus Salmon and Green Quinoa

This light but tasty dish is ideal for quick mid-week dinners.


125g frozen peas

2tsp extra virgin olive oil

1 orange

240g skinned salmon fillets

50g dried quinoa

2 lemons

1tbsp clear honey

160g roughly chopped broccoli florets

4 sliced spring onions


  1. Cook quinoa in salted boiling water for 18 minutes, adding the peas for the last 3 minutes. Place broccoli in a food processor and process until it has a rice-like texture. Microwave in a heatproof bowl for 3-4 minutes until tender.
  2. Heat a teaspoon of oil in a non-stick frying pan, season salmon and place in the hot pan. Cook for three or four minutes on one side before turning and cooking for another one to two minutes until nearly cooked through.
  3. While the salmon is cooking, grate the zest from one lemon and squeeze juice from half a lemon and put aside for the quinoa. Slice the other half into wedges for serving. Grate the zest from the second lemon and the orange, squeeze juice from both fruits and add to salmon with the honey and zest to make a sauce, cooking until syrupy.
  4. Drain peas and quinoa and add to broccoli with a teaspoon of olive oil. Mix in reserved lemon juice and zest. Serve with salmon, sauce and lemon wedges.

Serves 2