• Orange Moroccan Roast Salmon
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Orange Moroccan Roast Salmon

Orange Moroccan Roast Salmon

  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 0 Each Red Onions
  3. 0 cup Quinoa
  4. 1 Each Oranges
  5. 1 tbsp Moroccan Spice Mix
  6. 1 Clove Garlic
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 5 g Dill
  9. 60 g Broccoli
  10. 140 g Atlantic Salmon Fillets
  11. 0 Bunch Asparagus
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 1 Each Red Onions
  3. 1 cup Quinoa
  4. 1 Each Oranges
  5. 2 tbsp Moroccan Spice Mix
  6. 1 Clove Garlic
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 10 g Dill
  9. 120 g Broccoli
  10. 280 g Atlantic Salmon Fillets
  11. 1 Bunch Asparagus
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 1 Each Red Onions
  3. 1 cup Quinoa
  4. 2 Each Oranges
  5. 3 tbsp Moroccan Spice Mix
  6. 2 Clove Garlic
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 15 g Dill
  9. 180 g Broccoli
  10. 420 g Atlantic Salmon Fillets
  11. 1 Bunch Asparagus
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 1 Each Red Onions
  3. 2 cup Quinoa
  4. 2 Each Oranges
  5. 4 tbsp Moroccan Spice Mix
  6. 2 Clove Garlic
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 20 g Dill
  9. 240 g Broccoli
  10. 560 g Atlantic Salmon Fillets
  11. 1 Bunch Asparagus
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 2 Each Red Onions
  3. 2 cup Quinoa
  4. 3 Each Oranges
  5. 6 tbsp Moroccan Spice Mix
  6. 3 Clove Garlic
  7. 0 Extra Virgin Olive Oil - PANTRY ITEM
  8. 30 g Dill
  9. 360 g Broccoli
  10. 840 g Atlantic Salmon Fillets
  11. 2 Bunch Asparagus

Prep:

  1. Peel and thinly slice red onion.
  2. Peel and crush garlic.
  3. Rinse quinoa well under cold water.
  4. Wash and cut broccoli into small florets.
  5. Wash and finely chop dill.
  6. Pre-heat the oven to 200c.
  7. Wash and cut asparagus diagonally into 3cm pieces.
  8. Finely grate orange rind and slice oranges into rounds.

Method:

  1. Rub orange rind and spice mix over salmon, and season well with salt & pepper. Arrange orange slices on a lined baking tray and place salmon fillets on top. Cook in the oven for 10-12 minutes for pink, or a few minutes more if you prefer it cooked through.
  2. Serve quinoa topped with dill, orange slices and salmon.
  3. Using a ratio 1:2 quinoa to water, bring to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.
  4. Meanwhile, heat oil in a large, non-stick frying pan over a medium heat. Add onion and broccoli. Cook, stirring for about 6 minutes, until almost tender. Add asparagus and garlic. Cook, stirring until vegetables are just tender. Stir in quinoa.
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