Ingredients

• 

  Salmon fillet170g

• 

  Quinoa75g (dry weight)

• 

  Fresh spinach150g

• 

  Lemon1/2

• 

  Turmeric powder1 tsp

• 

  Garlic1 clove

• 

  Olive oil1 tbsp

• 

  Water or low-sodium vegetable broth150ml

Method

1. 1

   Preheat oven to 200°C (400°F).

2. 2

   Rinse quinoa thoroughly. In a small saucepan, combine quinoa with 150ml water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Let stand, covered, for 5 minutes.

3. 3

   While quinoa cooks, pat salmon fillet dry. Rub with turmeric powder, a pinch of salt, and pepper. Squeeze half a lemon over the salmon.

4. 4

   Heat 1/2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear salmon for 2 minutes per side until golden brown.

5. 5

   Transfer skillet to the preheated oven and bake for 8-10 minutes, or until salmon is cooked through.

6. 6

   In the last 5 minutes of salmon baking, heat remaining 1/2 tbsp olive oil in a separate pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

7. 7

   Add spinach to the pan with garlic and sauté until just wilted. Season with a pinch of salt and pepper.

8. 8

   Fluff cooked quinoa with a fork. Stir in the wilted spinach and lemon zest from the remaining half lemon.

9. 9

   Serve the turmeric-spiced salmon alongside the quinoa and spinach pilaf.