Salmon, Quinoa & Rocket Salad
Serves 4
Ready in 25 minutes from start to finish, so perfect as a mid week dinner!
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
  1. 2 fillets of salmon, skin off and boneless
  2. 250g quinoa & brown rice mix, cooked
  3. 200g rocket
  4. 2 radishes, finely sliced
  5. 1 avocado, peeled & sliced
  6. 1 lebanese cucumber, finely sliced lengthways
  7. 8 cherry tomatoes, halved
  8. 1 lemon, cut into wedges
  9. 1 tablespoon olive oil
Dill Yoghurt Dressing
  1. 300g natural yoghurt
  2. 1 clove of garlic, crushed
  3. Juice of ½ a lemon
  4. 1 bunch of dill, finely chopped
  5. 1 teaspoon of salt & pepper
  1. Preheat a fan forced oven to 180C & line a tray with baking paper.
  2. Place the salmon onto the baking tray and drizzle with olive oil. Bake in the oven for 15-20 minutes, depending on how cooked through you prefer.
  3. Arrange the rocket, quinoa/brown rice mix, avocado, radishes, cucumber and cherry tomatoes on a platter or in a large serving bowl.
  4. To make the dill yoghurt, combine all ingredients in a small bowl.
  5. Once the salmon has finished cooking, set aside to cool for 5 minutes before flaking on top of the salad.
  6. Top with some yoghurt dressing & serve with a side of lemon wedges.
  7. Enjoy!
Rebecca Pope Sydney Food & Lifestyle Blogger