Recipe: Salmon with Courgetti and Quinoa
This Baked Salmon with Courgetti and Quinoa recipe is a must-try. It's perfect for those following a gluten-free, dairy-free, and low-carb diet, and it offers a satisfying mix of flavours that will leave you feeling full and nourished.
This dish contains 487 calories, 28g fat, 38g of protein and 19g of carbohydrates.
Ingredients (serves 2):
Salmon Fillets: 2 pieces (125g each)
Quinoa: 100g, cooked
Courgette: 1 large, spiralized into noodles
Olive Oil: ½ tbsp. + additional for marinade
Garlic: 1 clove, crushed
Sundried Tomatoes: 70g, rinsed and chopped
For the Salmon Marinade:
Tamari: 2 tbsp.
Olive Oil: ½ tbsp.
Sweet Paprika: ½ tsp.
Hot Paprika: ½ tsp.
Rice Vinegar: 1 tbsp.
Honey: 1 tsp.
Black Sesame Seeds: 1 tbsp.
Chilli Flakes: To taste
What you need to do:
In a bowl, combine tamari, olive oil, both paprikas, rice vinegar, honey, and black sesame seeds to create the marinade.
Place the salmon fillets in a dish, cover them with the marinade, and refrigerate for 1 hour to allow the flavours to infuse.
While the salmon is marinating, cook the quinoa according to package instructions.
Spiralize the courgette into 'courgetti'.
Heat half a tablespoon of olive oil in a pan over medium heat.
Add the crushed garlic and sauté for 1-2 minutes until fragrant.
Add the courgetti to the pan, stirring occasionally until it begins to soften, about 3-4 minutes.
Mix in the chopped sundried tomatoes towards the end of cooking and season with salt and pepper to taste.
Preheat the oven to 250°C and place the marinated salmon on a baking tray or in a casserole dish and bake for about 7 minutes, or until the salmon is cooked through but still moist.
After removing the salmon from the oven, let it rest briefly.
Stir the juices from the salmon baking tray into the cooked quinoa for added flavour.
Divide the quinoa and courgetti between two plates. Place a salmon fillet on top of each and sprinkle with chilli flakes for an extra kick
This dish is best enjoyed immediately after cooking, served warm. The spicy and sweet flavours of the marinade complement the freshness of the courgette and the nuttiness of the quinoa beautifully, making this meal not only healthy but also incredibly satisfying.
Try this Baked Salmon with Courgetti and Quinoa for your next dinner—it's sure to impress with its blend of complex flavours and straightforward preparation!
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