- 10ml olive oil
- 75g Yellow & Green Peppers (Sliced)
- 200g Salmon Fillet
- 1 Tbsp Harissa Paste
- 100g Quinoa
Firstly, drizzle the olive oil onto a tray and brush it evenly over the base of the tray.
Pre heat the oven to 180 Celsius.
Lay the sliced pepper onto the tray. Brush the salmon on both sides with the harissa paste, then place on top of the peppers. Cover the tray in foil and crimp the edges to close in the heat. Place in the oven and cook for 10-12 minutes, or until the salmon is cooked.
Pour 200ml of water into a pan and bring to the boil. Add the quinoa and cook for 10 minutes or until it becomes tender and has absorbed the water. Fluff up the grains with a fork and add some basil or fresh parsley for flavour.
Spoon the quinoa onto a plate and top with the salmon and peppers.