Rich in omega-3s, salmon helps boost serotonin levels for a calmer mind, while magnesium-packed quinoa and greens support muscle relaxation
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Serves | 2 |
| Cuisine | Middle Eastern |
| Diet | Other |
| Preparation | Moderate |
| Calories | 640 |
| Fat | 27g |
| Saturates | 4g |
| Protein | 38g |
| Carbs | 71g |
| Sugars | 18g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFill a deep pot with 5cm of simmering water and place a heatproof plate or rack inside. Set the salmon in a small heatproof bowl that fits above the water, cover, and steam for 12–15 minutes.
Juice a lemon, mince the garlic and finely chop the dill.
Add the tahini, lemon juice, dill, garlic and 1 tbsp water into a jar and shake vigorously until smooth. Add more water if needed until it reaches your desired consistency. Set aside for serving.
To make the quinoa, zest a lemon and an orange, then add the juice from the lemon to the cooked quinoa. Peel the orange, slice it into rounds, then cut into quarters. Finely chop the parsley and toss it through the quinoa along with the zest and orange pieces.
Heat the sesame oil in a pan over a medium heat. Add the Tenderstem® broccoli and sauté for 3–4 minutes, until just tender. Stir in the soy sauce and sesame seeds to coat.
Spoon the quinoa onto a platter, top with the steamed salmon and drizzle over the tahini-dill sauce. Serve with the Tenderstem® broccoli.
