Baked Salmon and Quinoa Bowl

• 1.215gsalmon fillet, fresh, J 130 / L 85
• 2.250gquinoa, cooked, J 150 / L 100
• 3.250gbroccoli, roasted
• 4.1red capsicum, roasted
• 5.1courgette, roasted
• 6.30gpumpkin seeds
• 7.1bunchparsley, big, for the salsa verde
• 8.2clovegarlic
• 9.1lemon
• 10.2tbspolive oil

• 🧂Lower-salt version: nothing to cut. The salsa verde is already built without salt or capers, and the fish is now bought fresh. Taste and add lemon before any salt.
• 🐟Buy fish and seafood fresh at the wet market, and freeze it at home if it is for later in the week. Frozen fish and prawns from the shop are often soaked in salt water or phosphate, which adds a lot of salt.

Method

1. 01Heat the oven to 200 C. Roast the chopped vegetables in 1 tbsp olive oil for 20 minutes.
2. 02Bake the salmon on the same tray for the last 12 minutes.
3. 03Blend the parsley, garlic, lemon juice and olive oil into a loose green sauce. No salt, no capers.
4. 04Cool everything before packing, so the box does not steam.
5. 05Pack quinoa, vegetables, salmon, salsa verde and pumpkin seeds.