Paprika Salmon with a Coriander and Green Bean Quinoa Salad

Since switching to my pescatarian ways I'm starting to experiment more with cooking fish and working with its vast array of flavours. Salmon is meaty, succulent and can work with so many different seasonings if done well. It's my go to if I'm feeling like I need a filling dinner that won't leave me with an unwanted food baby.

Now I'm not a big fan of carbs, I try to stay away from them as much as possible so finding alternatives is always a treat. Quinoa is probably my favourite grain/seed as you prepare it much like rice but it harbours hardly any starch and is virtually guilt free. It's got quite a distinct nutty flavour which can be bitter at times so pairing it with a punchy herb like coriander really works. This dish is extremely healthy but also packed with a ton of protein.

You Will Need (Serves 2):

For the Salmon
- 2 boneless salmon fillets (unsmoked)
- 2 tsp paprika
- Glug of olive oil

For the Quinoa:

- 300g Cooked quinoa
- 200g/one standard pack of trimmed green beans
- 2 Garlic Cloves (Finely Chopped)
- 1/2 Red onion- diced
- 4 Plum Tomatoes (Finely Chopped)

- Handful chopped coriander

- 2 tsp Paprika

- Salt and Pepper to taste

- 2 tsp Olive Oil

For the Dressing 

- 2 tbsp Dijon mustard

- 1/4 cup Lemon juice

- 2 tsp Balsamic vinegar (optional)

- 1 tsp Honey

Method:

Lay the salmon on a square of foil and drizzle with oil. Season with the paprika and a pinch of black pepper. Wrap the fish in the foil and bake in the oven for 25 mins. Whilst the salmon is cooking, in a mixing bowl add the garlic, onion, tomatoes, coriander and green beans. Add the cooked quinoa and paprika and combine. Add salt and pepper to taste along with the olive oil.

For the dressing add all the ingredients to a small bowl and whisk well, set aside, or place in the fridge.

To finish place the quinoa salad on a large plate or bowl and top with the salmon once cooked and removed from the oven. Drizzle as much or as little dressing on as you require.

E x