Directions

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  1. Prep the tomato salad: Cut the cherry tomatoes in half and place in a bowl. Cut the corn off the cob and lightly fry in 1 tbsp oil for 5 mins until it turns a lightly golden colour. To the tomatoes add the toasted corn, 1 tbsp olive oil, garlic powder, salt and pepper, parsley, and baby spinach. Toss to combine. Set aside. 
  2. Make the basil sauce: Blend the basil, dill, oregano, garlic, 1 tbsp Greek yogurt, lemon juice, and salt until smooth. Stir in the remaining 1 tbsp Greek yogurt and mayo. Adjust seasoning to taste.
  3. Prep the salmon: Mix the spices (1 tsp paprika, ¼ tsp garlic powder, ½ tsp onion powder, ½ tsp salt, 1 tsp sugar, ¼ tsp red chilli powder) in a small bowl and stir in 1 tbsp olive oil. Coat the salmon with the spice paste. Set aside.
  4. Preheat the oven to 180C.
  5. Cook the quinoa: Rinse and drain the quinoa. In a medium saucepan add the quinoa and 1 cup water. Leave to soak for 15 mins. Bring to a boil and cook on a gentle simmer for 15 mins (or until all the water dries out). Now without opening the lid, leave to rest for 10 mins. Fluff the quinoa with a fork to remove any clumps.
  6. Bake the salmon: Line a baking sheet with foil. Drizzle a bit of olive oil and place the salmon. Bake for roughly 12-13 min. Take it out of the oven and leave to rest for a couple of minutes.
  7. Assemble the meal: Plate the salmon over the quinoa, side with the tomato and corn salad, and drizzle sauce over the top. 

 

Notes:

  • For people not watching their weight, in the basil sauce swap the Greek yogurt for all-mayo and add 1 tbsp of parmesan cheese.