Looking for something that ticks all the boxes without overcomplicating dinner? This recipe is one of those easy wins – packed with protein, full of goodness, and designed to leave you feeling satisfied rather than sluggish. It’s the kind of meal that proves healthy eating doesn’t have to be boring or restrictive – just simple, nourishing, and genuinely enjoyable. Perfect for busy days when you want something that fuels your body and still feels like a proper meal.
Serves 2
Ingredients:
2 salmon fillets (125g each)
100g quinoa, cooked
1 zucchini
½ Tbsp olive oil
1 garlic clove, crushed
70g sundried tomatoes, rinsed, chopped
Salmon marinade:
2 Tbsp tamari
½ Tbsp olive oil
½ tsp sweet paprika
½ tsp hot paprika
1 Tbsp rice vinegar
1 tsp honey
1 Tbsp black sesame seeds
chili flakes, to taste
Method:
Mix together the ingredients of the marinade and cover the salmon to marinate for about 1 hour.
While the salmon is marinating, cook the quinoa and spiralise the zucchini.
Heat the oil in the pan, add the crushed garlic and fry for 1-2 minutes. Add in the zoodles and stir occasionally until it softens (about 3-4 minutes). Towards the end add the chopped tomatoes, and season with salt and pepper, to taste.
Heat the oven to 250°C and place the salmon on a baking tray or casserole dish. Bake for about 7 minutes.
Remove the salmon from the oven to rest for a moment. In the meantime, pour the salmon juices into the quinoa, and mix well.
Divide the quinoa and zoodles between two plates, then place the salmon on top. Sprinkle with chilli flakes to serve.