About the Recipe
Made with fresh coriander, basil, lemon, creamy roasted cashews, and a hint of garlic, this paste is the perfect balance of refreshing, zesty and vibrant.
Paired with crispy salmon, roasted broccoli, fluffy quinoa, and topped with nutty hemp seeds, this dish is:
- Rich in Omega-3s from the salmon.
- High in Fibre thanks to quinoa and broccoli.
- Loaded with Healthy Fats from extra virgin olive oil and cashews.
- Completely gluten free, dairy free, refined sugar free and wholesome!
This recipe is your new go to for a quick, nutritious, and oh-so-delicious meal.
Ingredients
INGREDIENTS - PASTE
1 handful coriander, roughly chopped
1 handful basil, roughly chopped
1/4 cup extra virgin olive oil
1 tsp celtic salt
1 1/2 lemon, juice
100g unsalted roasted cashews
2 garlic cloves, roughly chopped
INGREDIENTS - REMAINING MEAL
2 salmon fillets
1/4 tsp celtic salt
1/4 tsp pepper
1 tbsp extra virgin olive oil (for salmon)
1 cup quinoa, cooked
1 broccoli, cut into halves
2 tbsp extra virgin olive oil (for broccoli)
hemp seeds, topping
Preparation
Step 1
Pre-heat the oven to 180ºC and line a baking tray with a silicone sheet.
Step 2
Combine all dressing ingredients in a food processor and blend until smooth. Set aside.
Step 3
Arrange the broccoli on the prepared tray, drizzle with 2 tablespoons of extra virgin olive oil, and roast in the oven for about 15 minutes, or until lightly browned and golden.
Step 4
Heat a frying pan with 1 tablespoon of extra virgin olive oil.
Step 5
Pat the salmon dry with a paper towel, then season with celtic salt and pepper.
Step 6
Cook the salmon in the frying pan, searing each side until golden.
Step 7
To assemble, plate cooked quinoa, the roasted broccoli, and the salmon. Add the paste over the salmon and broccoli. Sprinkle with hemp seeds before serving.
Enjoy 💕