Griddled salmon with herby quinoa | Seafood recipes | Jamie magazine
Simple, gluten-free dinner of quinoa and salmon fillets with grilled courgette, fennel and natural yoghurt
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Ingredients
- 160g ready-to-eat quinoa
- 2 lemons
- 2 courgettes
- 1 bulb of fennel
- 1 bunch of mixed fresh soft herbs, such as dill, parsley, basil
- 4 tablespoons natural yoghurt
- extra virgin olive oil
- 4 salmon fillets, skin on, scaled and pin-boned, from sustainable sources
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