Serves: 4

Prep:  5 mins

Cook: 20 mins

Nutrition per serving:

325 kcals           26g Fats

17g Carbs        28g Protein


  • 1 red pepper
  • 1 tbsp. olive oil
  • 4 wild salmon fillets (100g each)
  • 1 tsp. spices for salmon
  • 7 oz. (200g) sugar snaps
  • 1 litre of boiling water
  • 8 oz. (250g) of cooked quinoa
  • 2 handfuls fresh parsley
  • 2 tbsp. fresh chives


Preheat the oven to 400F (200C). 

In the meantime cut the peppers into strips. Heat the oil in a pan on medium heat and stir-fry the pepper for 5 min.

Place the salmon on a tray covered with baking paper, season with spices and cook in the oven for 10 minutes.

Place snow peas in a colander and pour over the boiling water, then add the snow peas and quinoa to the peppers and heat up for 4 minutes on medium heat. 

Chop parsley and chives and mix into the quinoa. Serve as a side with the salmon.

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