salmon fillets, skinless (4 x 100g cooked)
4 x 125g
barley (cooked weight 300g)
red quinoa (cooked weight 300g)
spring onions, finely sliced
Preheat the oven to 180C.
Marinate the salmon and the onions with the garlic and the Z’atar and roast for 12 minutes.
Make the dressing by mixing the lemon juice, Dijon mustard, olive oil and water together.
Wilt the spinach and fold in the barley and quinoa and heat for a few minutes. Once heated fold in the spring onion and parsley.
Season grains with the vinegar and salt and pepper.
Divide between four bowls and serve the salmon on top of the grains and dress.
Serve and enjoy!
Per 366g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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