baked salmon & quinoa, feta, lemon and courgette salad

Baked salmon & quinoa, lemon, feta & corguette salad

You will need:
1 x salmon fillet
knob of butter
splash of white wine
half a lemon

For the salad:
1 x courgette, ribboned
¼ pack feta
2 tbsp quinoa, cooked
handful mixed seeds, toasted
olive oil
handful fresh mint and parsley.

Place the salmon fillet on a foiled lined baking tray with butter, a squeeze of lemon, a splash of white wine, sprinkle of salt and a lemon slice. Bring up the foil to make a parcel, pop in oven for about 15 mins.

Cook your quinoa up and then drain and add courgette ribbons. Crumble in the feta and add toasted seeds and herbs. Add a lug of olive oil and a generous squeeze of lemon, seasoning to taste. This is a low FODMAP take on Leon’s superfood salad – but it’s taken a slightly warmer direction, admittedly with a little less bite – but still gorge and great to take on the go too.

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