For a quick weeknight meal try this sensational salmon and quinoa salad topped with an Asian-inspired miso dressing! Lots of healthy ingredients!


  • 1 cup quinoa, rinsed, drained

  • 1 bunch broccolini, ends trimmed

  • 1 cup snow peas, thinly sliced lengthways

  • 1 carrot, peeled, cut into matchsticks

  • 4 skin-on salmon fillets

  • 2 tablespoon rice wine vinegar

  • 1 tablespoon miso paste

  • 1 tablespoon salt-reduced soy sauce

  • 2 teaspoons sesame oil


  • Step 1

    Cook the quinoa in a saucepan following packet directions.

  • Step 2

    While the quinoa is cooking, cook the broccolini in a large saucepan of salted boiling water for 3 mins or until tender. Add the snow peas to broccolini and cook for 30 secs. Drain well. Place the broccolini mixture in a large bowl. Add the carrot and toss to combine.

  • Step 3

    Cook the salmon in a large frying pan over medium-high heat for 3 mins each side for medium or until cooked to your liking. Transfer the salmon to a plate and cover with foil. Set aside for 5 mins to rest.

  • Step 4

    Whisk the vinegar, miso paste, soy sauce, and oil in a small bowl. Divide the quinoa among serving plates. Top with the salmon and broccolini mixture. Drizzle with the miso mixture to serve.

Recipe taken from: