Pan-fried Salmon & Beetroot Quinoa
| June 23, 2014 |
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
|
With this recipe you can create a gourmet, delicious and healthy meal at home.
| Servings | Calories Per Serving | Effort |
| 4 | 305kcal | High |
Ingredients
- 6 beetroots cleaned
- 4 tbsp avocado oil
- 2 sprigs thyme
- 2 tbsp lemon juice
- 1/2 cup parsley chopped
- 1 cup quinoa cook according to cooking instructions
- 800 g salmon fillets
Preferences
| No. of Servings: | servings |
| Units: |
Instructions
- Preheat the oven to 180 C. Toss the beetroot in 1 tbsp avocado oil, arrange on a baking tray, sprinkle with sea salt and top with thyme leaves. Roast for 35 – 40 minutes, or until tender.
- Remove the skins form the beetroot, then puree the flesh with 1 tbsp avocado oil. Fold the beetroot puree, lemon juice, parsley and 1 tbsp avocado oil into the cooked quinoa. Season to taste and set aside.
- Cut the salmon fillets into bite-sized cubes, then rub with the remaining avocado oil and season to taste. Sear in a pan over high heat for 30 seconds, or until deep gold in colour but still pink on the inside.
- Serve immediately with beetroot quinoa and shredded fresh mint.
Nutrition Facts
Pan-fried Salmon & Beetroot Quinoa
Amount Per Serving
Calories 305
Calories from Fat 144
% Daily Value*
Total Fat 16g
25%
Saturated Fat 2g
10%
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 3mg
1%
Sodium 144mg
6%
Potassium 750mg
21%
Total Carbohydrates 34g
11%
Dietary Fiber 6g
24%
Sugars 11g
Protein 7g
14%
Vitamin A
9%
Vitamin C
29%
Calcium
4%
Iron
22%
* Percent Daily Values are based on a 2000 calorie diet.
