Fresh Salmon Fillet with Middle Eastern Vegetable Quinoa

Fresh salmon fillet with Middle Eastern vegetable quinoa
Serves: 2
Prep: 10 minutes
Cook: 35 minutes

Try this healthy meal with a Middle Eastern twist! Salmon is packed full of healthy fats to support brain, eye and heart health while the quinoa salad is packed full of fibre, antioxidants and polyphenols. This dish is loaded with flavour keeping dinner exciting!

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2 salmon fillets

300 g 10.6 oz

1⅓  tbsp olive oil

18 g 0.6 oz

1 lemon, juiced

40 g 1.4 oz

Quinoa white grains

150 g 5.3 oz

Low FODMAP chicken stock

250 g 8.8 oz

2 tsp ground cumin

4 g 0.1 oz

1 tsp Coriander seeds

2 g 0.1 oz

1 tsp tumeric

2 g 0.1 oz

2½  tbsp olive oil

36 g 1.3 oz

1/3 eggplant, char-grilled and diced

150 g 5.3 oz

1 green capsicum, char-grilled and diced

200 g 7.1 oz

½ cup zucchini, char-grilled and diced

100 g 3.5 oz

1 tsp ginger, finely grated

5 g 0.2 oz

1 bunch coriander, washed and chopped

16 g 0.6 oz

1 bunch chives, chopped

16 g 0.6 oz

1 bunch spring onions, green tops only

16 g 0.7 oz

2 lemons, juiced

80 g 2.8 oz

Salt and pepper, to taste


  1. Preheat a BBQ or grill. Grease with a little olive oil.

  2. Lightly brush salmon with olive oil and barbeque/grill on a medium heat for approximately three minutes on each side.

  3. Place quinoa in a saucepan and add enough stock or water to just cover the surface. Bring to the boil. Reduce heat to a simmer until cooked.

  4. Cool completely and set aside in a large bowl.

  5. Combine cumin, coriander seeds and turmeric, and dry roast until just smoking.

  6. Char grill vegetables then mix with remaining ingredients and the quinoa, toss lightly.

  7. Season to taste and serve topped with the salmon

Nutrition Information (per serve)
Energy 3312 Kj / 792 cal
Protein 47.70g
Carbohydrates 34.70g
Sugar 18.00g
Total Fat 49.00g
Saturated Fat 9.90g
Fibre 14.60g
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