• ⅓cup Quinoa
  • 1 Lemon
  • 4 Asparagus Spears
  • 1 Salmon Fillet (Approx 100g)
  • ½ cup peas
  • 2 Springs Mint
  • 1 Spring Onion
  • Handful Salad


  • Bring the quinoa to a boil and then reduce to a simmer and add ¼ wedge of lemon to the water.
  • Put a drizzle of rapeseed oil in a frying pan on a medium heat, add the asparagus and the fillet of Salmon. Squeeze over another ¼ of lemon.
  • Once the asparagus has browned remove from the pan and cut into 1 inch pieces.
  • Flip the salmon fillet over and cook to desired amount (I do about 3mins each side)
  • Pop the peas in the microwave to defrost them, and finely slice the mint and spring onion.
  • Once the quinoa is cooked stir in the salad, peas, mint and spring onion until well combined.
  • Pour the quinoa mix on to a plate, sprinkle over the asparagus and lay the salmon fillet on top.
  • Garnish with the remaining ¼ of lemon and a mint leaf.

Protein: 35.8g

Carbs: 30.4g

Fat: 22g

Calories: 457

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