← All recipesTotal: 40 min
Ingredients
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Instructions
- Cook the quinoa in lightly salted water, drain well and cool on a tray.
- Season the salmon and roast at 210°C for 10 to 14 minutes.
- Mix quinoa with cucumber, tomatoes, parsley, mint and spring onion.
- Dress the tabbouleh with olive oil, lemon zest and half the juice.
- Whisk tahini with the remaining lemon juice, a pinch of salt and enough water to pour.
- Divide into bowls, add salmon and drizzle with the tahini sauce.
Kitchen note: The flesh should just begin to flake while remaining moist in the centre. Follow local food-safety guidance and check the thickest part.
Why you'll like this recipe
- The method balances rich salmon with bright, clearly defined flavours.
- It makes a complete, practical meal for 4 people.
- The timing keeps the salmon succulent while the other ingredients retain their character.
Tips for better results
- Pat the salmon dry before seasoning so marinades and spices cling evenly.
- Check the thickest piece early; salmon continues to cook slightly as it rests.
- Prepare the vegetables and sauce before the fish hits the heat so everything can be served at its best.
What to serve with it
Serve with a crisp green salad, lemon wedges and good bread. Choose any extra side to echo the recipe's strongest seasoning.
Storage
Refrigerate leftovers within two hours and keep covered for up to two days. Reheat gently, or serve cold when appropriate for the dish.
Common questions
How do I know when the salmon is done?
The flesh should just begin to flake while remaining moist in the centre. Follow local food-safety guidance and check the thickest part.
Can I prepare this recipe ahead?
You can measure ingredients, mix the sauce or dressing and prepare the sides. Cook the salmon close to serving for the best texture.