• Roasted Salmon And Quinoa Bowl With Creamy Dill Yogurt Dressing (G-F)
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Roasted Salmon And Quinoa Bowl With Creamy Dill Yogurt Dressing (G-F)

Roasted Salmon And Quinoa Bowl With Creamy Dill Yogurt Dressing (G-F)

  1. 140 Skin-On Atlantic Salmon Fillets
  2. 30 Baby Rocket
  3. 5 Dill
  4. 1 Garlic
  5. 1 Lebanese Cucumber
  6. 1 Extra Virgin Olive Oil*
  7. Lemon
  8. Quinoa
  9. Smoked Paprika
  10. Salt And Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 280 Skin-On Atlantic Salmon Fillets
  2. 60 Baby Rocket
  3. 10 Dill
  4. 1 Garlic
  5. 1 Lebanese Cucumber
  6. 1 Extra Virgin Olive Oil*
  7. Lemon
  8. Quinoa
  9. Smoked Paprika
  10. Salt And Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 420 Skin-On Atlantic Salmon Fillets
  2. 90 Baby Rocket
  3. 15 Dill
  4. 2 Garlic
  5. 2 Lebanese Cucumber
  6. 2 Extra Virgin Olive Oil*
  7. Lemon
  8. Quinoa
  9. Smoked Paprika
  10. Salt And Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 560 Skin-On Atlantic Salmon Fillets
  2. 120 Baby Rocket
  3. 20 Dill
  4. 2 Garlic
  5. 2 Lebanese Cucumber
  6. 2 Extra Virgin Olive Oil*
  7. Lemon
  8. Quinoa
  9. Smoked Paprika
  10. Salt And Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 840 Skin-On Atlantic Salmon Fillets
  2. 180 Baby Rocket
  3. 30 Dill
  4. 3 Garlic
  5. 3 Lebanese Cucumber
  6. 3 Extra Virgin Olive Oil*
  7. Lemon
  8. Quinoa
  9. Smoked Paprika
  10. Salt And Pepper*

*Pantry items not included in your Pepper Leaf box.

Prep:

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

Method:

  1. 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.
  2. 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.
  3. 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.
  4. Divide the cooked quinoa between bowls. Top with rocket, cucumber slices, and roasted salmon. Drizzle with the creamy dill yogurt dressing.
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