Salmon and Broccoli Quinoa

Preparation & cooking: 30 minutes

Serves: 6





1 tablespoon extra virgin olive oil

6 Wild Alaskan Sockeye Salmon fillets (113 g each)

2 tablespoon low-sodium Soy Sauce

Freshly grinded black pepper



1 cup white quinoa, dry (rinse in cold water)

1 tablespoon extra virgin olive oil

1 onion, diced

2 cups broccoli, diced

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon salt

1 teaspoon cayenne pepper (optional)

2 cups vegetable broth

Freshly grinded black pepper




  • Marinate the salmon fillets in the soy sauce and season with the black pepper. Set aside and let rest.

  • Sauté the onions in the olive oil in a heavy pan for a few minutes until soft.

  • Add the broccoli and sauté for another couple of minutes.

  • Add the spices, the quinoa and the vegetable broth – cover, bring to boil and simmer for about 10-15 minutes or until all the stock has been absorbed.

  • In the meantime, heat another frypan with the olive oil and cook the salmon over low-medium heat for a couple of minutes on each side.


Nutrition (per serve):


Calories 334; Fat 12.5 g; Sat. Fat 1.9 g; Carbs 23.9 g; Sugar 2.8 g; Fiber 4.25 g; Protein 30 g