Pan-Fried Salmon With Quinoa And Super Green Salsa Verde

Rinse the quinoa in a sieve under cold running water

Add the quinoa to a pot with a matching lid with 250ml [500ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 15 min or until the quinoa is almost cooked

While the quinoa is cooking, chop the parsley roughly, including the stalks

Add the chopped parsley, capers, red wine vinegar, half [all] the wholegrain mustard, 3 tbsp [6 tbsp] olive oil and a generous pinch of salt to a food processor

Blitz into a smooth, thick paste – this is your super green salsa verde

Tip: Cooking for 2? Save the remaining wholegrain mustard for another recipe!

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with 1/2 tbsp [1 tbsp] olive oil

Once hot, add the salmon fillets, season with a pinch of salt and pepper and cook for 8-9 min, turning once halfway, or until cooked through

Tip: Your fish is cooked through once it turns opaque and flakes easily

Trim and chop the green beans in half

Once the quinoa has had 15 min, add the halved green beans to the pot and cook for 3-4 min or until tender

Once tender, add the blanched peas

Cook for 1 min then drain and return everything to the pot

Wash the rocket, then pat it dry with kitchen paper

Add the rocket to the quinoa & vegetables and season with a pinch of salt

Give it a gentle mix up – this is your greens & quinoa mix