4 x 125 g salmon fillets
160 g packet mixed leaf salad
3 cups cooked and cooled tri colour quinoa blend
200 g grape tomatoes, halved
juice of 1 large lemon
¼ cup extra virgin olive oil
lemon wedges, to serve
2 tsp toasted sunflower seeds, to serve
2 tsp toasted pepitas, to serve
- Pan-fry salmon then flake into bite-sized pieces. Set aside.
- In a large bowl, combine a mixed leaf salad, quinoa and tomatoes. Divide between plates and top each with salmon pieces.
- Whisk together the lemon juice, olive oil and season to taste. Drizzle over the salad. Serve with lemon wedges. Garnish with toasted sunflower seeds and pepitas, if desired.