Baked salmon with spinach and quinoa salad
4x220g salmon fillets, skin on
2 tbsp bottled basil pesto
1 clove garlic, crushed
250g truss cherry tomatoes
500g corn on the cob
120g baby spinach leaves
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 clove garlic, extra, crushed
Preheat oven to 200°C.
Rinse quinoa under cold running water until water runs cler; drain well.
Place quinoa in a medium saucepan with the water; bring to the boil.
Reduce heat to low; cook, covered, for 15 mins or until liquid is absorbed.
Meanwhile, rub salmon with combined pesto and garlic; place on a large baking dish with tomatoes.
Bake for 15 mins or until salmon is cooked as desired.
Transfer salmon to a plate; cover, stand for 5 mins.
Boil corn until tender.
When cool enough to handle, remove kernels from the cobs.
Place quinoa and kernels in a large bowl with spinach and combined juice, oil and extra garlic; toss gently to combine.
Serve salmon and tomatoes with quinoa salad, and with lemon wedges and baby basil leaves, if you like.