Baked Salmon with Veg. Noodles & Quinoa

Online Recipe Book by Jade Mottley

Serves: 2

Prep: 10mins +1h chill

Cook: 15 mins

Nutrition per serving:

487 kcal 28g Fats

19g Carbs 38g Protein

  • Gluten Free

  • Dairy Free

  • High Protein (over 20g per serving)

  • Low Carb (under 20g per serving)


  • 2 salmon fillets (4.4 oz. /125g each)

  • 100g quinoa, cooked

  • 1 courgette

  • 1/2 tbsp. olive oil

  • 1 garlic clove, crushed

  • 70g sundried tomatoes, rinsed, chopped

Salmon Marinade:

  • 2 tbsp. tamari

  • ½ tbsp. olive oil

  • ½ tsp. sweet paprika

  • ½ tsp. hot paprika

  • 1 tbsp. rice vinegar

  • 1 tsp honey

  • 1 tbsp. black sesame seeds

  • chilli flakes, to taste


  1. Mix together the ingredients of the marinade and cover the salmon to marinate for about 1 hour

  2. While the salmon is marinating, cook the quinoa and spiralize the courgette

  3. Heat the oil in the pan, add the crushed garlic and fry for 1-2 minutes

  4. Add in the courgette and stir occasionally until it softens, but still firm, for about 3-4 minutes

  5. Towards the end add the chopped tomatoes, and season with salt and pepper, to taste

  6. Heat the oven to 480F (250C) and place the salmon on a baking tray or casserole dish

  7. Bake for about 7 minutes

  8. Remove the salmon from the oven to rest for a moment, and in the meantime pour in the salmon juices into the quinoa, mixing well

  9. Divide the quinoa and courgette between two plates, then place the salmon on top, sprinkle with chili flakes, to serve

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© 2019 by Jade Mottley.