Wild salmon on a broccoli and quinoa bed with avocado dressing

Wild salmon on a broccoli and quinoa bed with avocado dressing: a fresh recipe with tender salmon, quinoa, broccoli, avocado and lime.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 560 kcal per serving
• Protein: 38 g
• Fat: 28 g
• Carbs: 40 g

Ingredients

• 2 wild salmon fillets (about 150 g each)
• 200 g broccoli
• 1 avocado
• Juice of 1 lime
• 100 g quinoa
• 1 tbsp olive oil
• 1 tsp sesame seeds
• Salt
• Pepper

Method

You’ll need: frying pan · saucepan · stick blender · spatula

1. Rinse the quinoa thoroughly and cook according to the packet instructions until fluffy and tender. Divide the broccoli into small florets.
2. Cook the broccoli in a little water or steam it until tender-crisp. Then keep it warm for a moment.
3. Pat the wild salmon dry, season with salt and pepper and fry skin-side down in olive oil over a medium heat until crisp. Turn and cook only briefly to finish, so it stays juicy.
4. Blend the avocado with lime juice, salt and pepper into a creamy dressing, or mash finely with a fork. If needed, stir in a little water to make it smoother.
5. Divide the quinoa and broccoli between plates and spoon the avocado dressing over the top. Sprinkle with sesame seeds.
6. Place the wild salmon on top and serve immediately. Finish with a little extra lime juice and pepper if you like.

Good to know

A satisfying dish that never feels heavy. Fresh, creamy and with just the right balance of warmth and brightness.

Swaps

Wild salmon → trout (also provides protein and omega-3 fatty acids); quinoa → buckwheat (brings fibre and magnesium); avocado → 2 tbsp tahini with lemon juice (creamy dressing); sesame seeds → chopped walnuts (contain omega-3 fatty acids and fibre)

Allergens

Contains fish and sesame. Suitable for children if you check the salmon carefully for bones. During pregnancy, well-cooked salmon is a good fit.

Dairy-free recipes