• Roasted Salmon And Quinoa Bowl With Creamy Dill Yogurt Dressing
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Roasted Salmon And Quinoa Bowl With Creamy Dill Yogurt Dressing

Roasted Salmon And Quinoa Bowl With Creamy Dill Yogurt Dressing

  1. 0 tsp Smoked Paprika
  2. 140 g Skin-On Salmon Fillets
  3. 0 Salt And Pepper - PANTRY ITEM
  4. 0 cup Quinoa
  5. 1 Each Lemon
  6. 1 Each Lebanese Cucumber
  7. 0 tbsp Greek Yoghurt - PANTRY ITEM
  8. 1 Each Garlic Cloves
  9. 1 Extra Virgin Olive Oil - PANTRY ITEM
  10. 5 g Dill
  11. 30 g Baby Rocket
  1. 1 tsp Smoked Paprika
  2. 280 g Skin-On Salmon Fillets
  3. 0 Salt And Pepper - PANTRY ITEM
  4. 1 cup Quinoa
  5. 1 Each Lemon
  6. 1 Each Lebanese Cucumber
  7. 1 tbsp Greek Yoghurt - PANTRY ITEM
  8. 1 Each Garlic Cloves
  9. 1 Extra Virgin Olive Oil - PANTRY ITEM
  10. 10 g Dill
  11. 60 g Baby Rocket
  1. 1 tsp Smoked Paprika
  2. 420 g Skin-On Salmon Fillets
  3. 0 Salt And Pepper - PANTRY ITEM
  4. 1 cup Quinoa
  5. 2 Each Lemon
  6. 2 Each Lebanese Cucumber
  7. 1 tbsp Greek Yoghurt - PANTRY ITEM
  8. 2 Each Garlic Cloves
  9. 2 Extra Virgin Olive Oil - PANTRY ITEM
  10. 15 g Dill
  11. 90 g Baby Rocket
  1. 1 tsp Smoked Paprika
  2. 560 g Skin-On Salmon Fillets
  3. 0 Salt And Pepper - PANTRY ITEM
  4. 2 cup Quinoa
  5. 2 Each Lemon
  6. 2 Each Lebanese Cucumber
  7. 1 tbsp Greek Yoghurt - PANTRY ITEM
  8. 2 Each Garlic Cloves
  9. 2 Extra Virgin Olive Oil - PANTRY ITEM
  10. 20 g Dill
  11. 120 g Baby Rocket
  1. 2 tsp Smoked Paprika
  2. 840 g Skin-On Salmon Fillets
  3. 0 Salt And Pepper - PANTRY ITEM
  4. 2 cup Quinoa
  5. 3 Each Lemon
  6. 3 Each Lebanese Cucumber
  7. 2 tbsp Greek Yoghurt - PANTRY ITEM
  8. 3 Each Garlic Cloves
  9. 3 Extra Virgin Olive Oil - PANTRY ITEM
  10. 30 g Dill
  11. 180 g Baby Rocket

Prep:

  1. Wash and thinly slice cucumber.
  2. Pop a saucepan of water on to boil.
  3. Wash wild rocket.
  4. Peel and mince garlic.
  5. Wash and finely chop dill.
  6. Preheat your oven to 180°c (fan-forced), line a baking tray with baking paper.
  7. Rinse quinoa with cold water.
  8. Cut lemon into wedges.

Method:

  1. Cut lemon into wedges.
  2. Wash and chop parsley.
  3. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  4. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  5. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
  6. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  7. Add quinoa and water to a saucepan. Bring to a boil, reduce heat, cover, and simmer for 12-15 minutes, or until water is absorbed. Fluff with a fork.
  8. Preheat the oven to 200°c (180°c fan-forced).
  9. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  10. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  11. Divide the cooked quinoa between bowls. Top with rocket, cucumber slices, and roasted salmon. Drizzle with the creamy dill yogurt dressing.
  12. In a mini food processor (or bowl with a whisk), combine greek yogurt, olive oil, lemon juice, minced garlic, fresh dill, salt, and pepper. Blend or whisk until smooth. Adjust seasoning to taste.
  13. Pat salmon dry with a paper towel. Rub them with olive oil, paprika, salt, and pepper. Place the fillets skin-side down on the prepared tray. Roast for 12-15 minutes, depending on thickness, until the flesh is tender and flakes easily with a fork.
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