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Sesame Crusted Salmon, Miso Butter Quinoa and Roasted Tender-Stem Broccoli Recipe

Healthy Fish RecipesHealthy Dinner RecipesHealthy Recipes For Two

If you’re craving a meal that’s satisfying and packed with flavour, our sesame crusted salmon delivers on every level. Crispy, nutty salmon pairs beautifully with miso-infused quinoa, while tender roasted broccoli adds the perfect fresh crunch. Our Sesame Crusted Salmon, Miso Butter Quinoa and Roasted Tender-stem Broccoli recipe is as tasty as it is simple to make. A balanced meal with 40g of protein, it feels indulgent without being complicated.

Ideal for weeknight dinners, meal prep or a special lunch, this is great addition to your weekly recipe rotation and will be ready in no time.

Serves: 4
Prep time: 10 mins
Cook time: 30 mins

Ingredients

  • 4 salmon fillets
  • 150g dry quinoa
  • 2 teaspoons of miso paste
  • 1 teaspoon unsalted butter
  • 2 spring onions
  • 3 tablespoons of white sesame seeds
  • 15g coriander
  • 350g tender-stem broccoli
  • 1 teaspoon of sesame oil
  • 1 teaspoon soy sauce

Method

  1. Preheat the oven to 180°C fan.

  2. Prepare your herbs and vegetables. Finely slice the spring onions and coriander. Prepare the tender-stem broccoli by removing the ends of the stems, set both aside.

  3. In a medium sized frying pan, toast the sesame seeds on a low heat until they’re golden. Once toasted, remove from the pan and set aside.

  4. In a medium pan, add the quinoa with 300ml of cold water, the miso paste and butter. Cover with a lid and bring to the boil. Once boiling reduce to a low simmer and cook for 15 minutes. Until the quinoa is fluffy and has absorbed the water.

  5. Press the salmon fillets into the toasted sesame seeds. Once coated add them to a baking tray and drizzle with half a teaspoon of sesame oil. Cook for 10 minutes.

  6. After 10 minutes, add the tender-stem broccoli to the tray, drizzle the soy sauce and the remaining sesame oil. Cook for a further 5-10 minutes.
    Remove the salmon and broccoli from the oven and serve alongside the miso butter quinoa.

  7. To serve top with the sliced spring onions and coriander.

Leftovers:

Pop any leftovers into an airtight container in the fridge and it will keep for up to 3 days. Leftovers are best enjoyed cold.

Want more feel good lunch recipes or perfect meals for two? If you like recipes like this, try our Sticky Halloumi and Chickpea Wellness Bowl

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