Ingredients

• quinoa (200g)
• vegetable stock (500ml)
• a glug of olive oil
• 2 salmon fillets,
• 1 handful of mixed cherry tomatoes – yellow and red
• 1 shallot, peeled
• 1 lemon
• handful of capers
• handful of olives
• few sprigs of fresh tarragon
• couple of fresh basil leaves
• small bunch of fresh mint
  
  

Recipe

preheat the oven to 160°C.
rinse the quinoa in a sieve with water and place in the vegetable stock, the bring to the boil.
simmer with a lid for 15 minutes and then take off the heat but leave in the pan for 5 minutes.
slice the tomatoes and dice the shallot finely and place in a bowl.
zest the lemon and chop capers, olives, tarragon, basil and mint, adding to the bowl with a glug of oil and mix.
cut two sheets of tin foil, each to 4 times the size of a salmon fillet.
place the salmon on the foil, season and add a tiny drop of oil on top.
fold and tighten the foil around the fish like a parcel.
place in the oven for 15 minutes until the fish is thoroughly cooked.
squeeze the juice from the lemon into the quinoa, season then mix into the bowl of chopped tomatoes and herbs.
serve a salmon filet on a bed of the warm quinoa salad.

serves 2