Quinoa-Crusted Salmon with Roasted Veg

Serves 4

2 Points® per serving

Ingredients

500g butternut squash, peeled, deseeded and sliced
150g 0% natural Greek fat yoghurt
75g spinach
40g dry quinoa
4 fillets of Salmon
4 calorie-controlled cooking sprays
2 medium red peppers
2 cloves garlic, crushed
1 small red onion, cut into wedges
200ml water
4 tbsp lemon juice
1 lemon, zested
1 tsp olive oil
1 tsp cumin seeds
½ tsp chilli flakes

Method

Step 1: Preheat the air fryer to 180˚C.
Step 2: In a dish, combine the garlic with half of the lemon juice and half of the zest. Add the salmon, turn to coat, then cover and marinate in the fridge for 20 minutes.
Step 3: Whilst the fish is marinating, combine the quinoa and water in a pan over a medium-high heat. Bring to the boil then reduce the heat and simmer for 15 minutes, until the liquid has evaporated. Stir in the zest and then set aside to cool.
Step 4: Remove the fish from the fridge and press the cooled quinoa onto the top of each fillet.
Step 5: Add the coated salmon, quinoa side up, to the air fryer along with the squash, peppers and onion. Mist with the cooking spray and cook for 20 minutes, or until the salmon is cooked through.
Step 6: Meanwhile, toast the cumin seeds in a dry frying pan for 2 minutes, then crush using a pestle and mortar. Combine the yoghurt and remaining lemon juice then stir in the toasted cumin seeds.

Toss the roasted veg with the spinach and serve with the salmon and spiced yoghurt.

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