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Ingredients
- 4 skinless salmon fillets (150-180 g each - see Tips)
- sea salt, to taste
- ground black pepper, to taste
- 2 sprigs fresh rosemary (approx. 8 cm long)
- 2 sprigs fresh thyme (approx. 8 cm long)
- 1 tbsp extra virgin olive oil
- 1200 g water
- 1 tsp Vegetable stock paste (see Tips)
- 220 g quinoa
- 500 g seasonal vegetables (eg broccoli, asparagus, broccolini)
- 100 g basil pesto, to serve
- lemon wedges, to serve
- Nutrition
- per 1 portion
- Calories
- 3130.3 kJ / 748.2 kcal
- Protein
- 43.4 g
- Carbohydrates
- 48.6 g
- Fat
- 41.4 g
- Saturated Fat
- 7.3 g
- Fibre
- 8 g
- Sodium
- 405.7 mg
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