A simple and delicious recipe that is packed full of flavour and omega 3!

Tools:

• oven set to 180 degrees
• roasting tray
• mixing bowl
• knife

Ingredients:

• 2 salmon fillets
• 2 garlic cloves finely diced
• Pack of tenderstem broccoli/ large handful, ends cut off
• Juice of half a lemon
• 250g of Quinola express wholegrain quinoa and lentils
• 4 tbsp of coconut yoghurt 
• ½ a fennel thinly sliced
• `handful of fresh dill finely chopped
• Olive oil
• Salt and pepper

Method:

1. Preheat the oven to 180C. Place your salmon fillets on a baking tray. Drizzle with olive oil, squeeze of lemon, one garlic clove and season well. Cover with foil or paper and roast for 12-15 minutes until cooked and tender.
2. To make the dressing, combine coconut yoghurt, lemon juice, diced garlic, chopped dill and olive oil to a mixing bowl. Stir well and set aside. 
3. Blanch the broccoli in hot water for a few minutes. Drain and shake to dry.
4. Heat a frying pan over a high heat with a good glug of olive oil, then add in your broccoli. 2-3 minutes each side. You want it slightly charred with a slight bite. About half way through add in your diced garlic, careful not to burn it. 
5. Cook the quinoa and lentils per the instructions then transfer to a bowl. Add the sliced fennel, lemon juice and 2 tbsp of olive oil. Mix together. 
6. Serve with the salmon, tenderstem broccoli and drizzle over the dill dressing.