Greek Baked Salmon

with Tzatziki and Quinoa

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Instructions

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1 Cook quinoa

Preheat the oven to 200°C/180°C fan. Rinse the quinoa. Add the measured water to a pot and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender. Keep warm. 

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2 Prep

Meanwhile, portion the salmon. Peel the onion and slice it into wedges. Slice the lemon into wedges. Finely chop the thyme leaves and, in a small bowl, mix it with a drizzle of olive oil and a pinch of salt and pepper.

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3 Roast salmon

Place the salmononionlemon wedges, whole cherry tomatoes and olives onto an oiled baking tray. Crumble the feta over the top and drizzle with the thyme oil. Bake for 15-20 min or until the salmon is cooked through. 

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4 Prep tzatziki

Meanwhile, grate the cucumber. Squeeze any excess water from the grated cucumber. Peel and mince the garlic

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5 Make tzatziki

In a bowl, combine the grated cucumber with the yogurt and garlic (don't like raw garlic? Go easy!). Season with a pinch of salt. Season well and set aside.

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6 Serve

Serve the salmon bake alongside the quinoa and tzatziki

Tips for fussy eaters

Serve with rice instead of quinoa!

Pro tip

Washing quinoa with warm water before draining it, removes the bitter-tasting saponins from its surface.

Like all oily fish, salmon is rich in omega-3 fatty acids, making it an excellent promoter of heart and brain health.

Cooking Time: 30 min

Cals 779 · Prot 55 · Carbs 51 · Fat 37

Gluten-Free

Ingredients

Number of people

Salmon

Skinless salmon fillet 350 Grams
Red onion 1 Piece
Lemon 1 Piece
Fresh thyme 10 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Cherry tomatoes 150 Grams
Kalamata olives 40 Grams
Feta cheese 50 Grams

Tzatziki

Cucumber 1 Piece
Garlic cloves 0.5 Pieces
Natural yogurt 170 Grams
Salt 0.5 Tsp

Quinoa

Mixed quinoa 100 Grams
Water 250 ML
Salt 0.5 Tsp

Like all oily fish, salmon is rich in omega-3 fatty acids, making it an excellent promoter of heart and brain health.

Cooking Time: 30 min

Cals 779 · Prot 55 · Carbs 51 · Fat 37

Gluten-Free

Instructions

photo

1 Cook quinoa

Preheat the oven to 200°C/180°C fan. Rinse the quinoa. Add the measured water to a pot and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender. Keep warm. 

photo

2 Prep

Meanwhile, portion the salmon. Peel the onion and slice it into wedges. Slice the lemon into wedges. Finely chop the thyme leaves and, in a small bowl, mix it with a drizzle of olive oil and a pinch of salt and pepper.

photo

3 Roast salmon

Place the salmononionlemon wedges, whole cherry tomatoes and olives onto an oiled baking tray. Crumble the feta over the top and drizzle with the thyme oil. Bake for 15-20 min or until the salmon is cooked through. 

photo

4 Prep tzatziki

Meanwhile, grate the cucumber. Squeeze any excess water from the grated cucumber. Peel and mince the garlic

photo

5 Make tzatziki

In a bowl, combine the grated cucumber with the yogurt and garlic (don't like raw garlic? Go easy!). Season with a pinch of salt. Season well and set aside.

photo

6 Serve

Serve the salmon bake alongside the quinoa and tzatziki

Tips for fussy eaters

Serve with rice instead of quinoa!

Pro tip

Washing quinoa with warm water before draining it, removes the bitter-tasting saponins from its surface.

Ingredients

Number of people

Salmon

Skinless salmon fillet 350 Grams
Red onion 1 Piece
Lemon 1 Piece
Fresh thyme 10 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Cherry tomatoes 150 Grams
Kalamata olives 40 Grams
Feta cheese 50 Grams

Tzatziki

Cucumber 1 Piece
Garlic cloves 0.5 Pieces
Natural yogurt 170 Grams
Salt 0.5 Tsp

Quinoa

Mixed quinoa 100 Grams
Water 250 ML
Salt 0.5 Tsp
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