Ingredients (Serves 4):

1 red pepper
1 tbsp. olive oil
4 wild salmon fillets
1 tsp. spices of salmon
1 ⅓ cup (200g) snap peas
4 cups of boiling water (1L)
1 ⅓ cup (250g) cooked quinoa
2 handfuls fresh parsley
2 tbsp. fresh chives

Directions:

1. ​​Preheat the oven to 400ºF (200ºC).
2. In the meantime, cut the peppers into strips. Heat the oil in the pan on medium heat and stir fry the pepper for 5 minutes.

3. Place the salmon on the tray covered with baking paper, season with spices and cook in the over for 10 minutes.

4. Place snap peas in a colander and pour over the boiling water. Then add the snap peas and quinoa to the peppers and heat up for 4 minutes on medium heat.
5. Chop parsley and chives and mix into the quinoa.

Notes:

Serve well as a side with salmon or your preferred protein. 

 

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