Baked salmon with spinach and quinoa salad

Prep 0 h : 15 m
Cook 0 h : 20 m


  • 100g quinoa

    250ml water

    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.