EIWITRIJK RECEPT · FASE 3 · DINER

Salmon with lemon quinoa and garden peas

Phase 3 dinner with pan-fried salmon, fresh lemon quinoa and garden peas, balanced with wholegrain carbohydrates.

28 min totaal 2 porties 510 kcal p.p. 36 g protein

Salmon with lemon quinoa and garden peas is a light yet surprisingly filling plate that tastes fresh on the tongue. The omega-rich salmon gets a crispy skin, whilst the quinoa with lemon zest and dill brings a sunny, herby note.

For Phase 3, this dish is ideally balanced. The salmon brings high-quality protein and healthy fats that satisfy for hours, and the quinoa and garden peas deliver just enough wholesome carbohydrates to keep your energy up. The fresh dill and lemon juice keep the dish light, whilst the healthy fats from the fish mean you won't feel hungry again soon. So you stay within the lines of a high-protein diet without compromising on flavour or a satisfied feeling after your meal.

Lovely with a fresh cucumber salad or a spoonful of creamy tzatziki alongside. An extra slice of lemon on the plate completes the picture.

Zo maak je het

  1. Cook the quinoa until tender and stir through the lemon zest and dill.
  2. Cook the peas for 3 minutes until just tender and mix through the quinoa.
  3. Brush the salmon with olive oil, salt and pepper.
  4. Fry the salmon for 4 minutes per side, skin-side first.
  5. Drizzle the quinoa with lemon juice and spring onion.
  6. Place the salmon on the quinoa and serve immediately.

Bewaren

The lemon quinoa keeps well in a sealed container in the fridge for up to 3 days. Baked salmon is best eaten on the same day, but it tastes great cold from the fridge mixed through a salad.

Variatietips

No salmon? Trout or a thick piece of white fish works just as well. You can swap the peas for broad beans or fine green beans for a bit of variety.

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