Lemon Honey Glazed Salmon

Serves 4

4 150g salmon portions

2 tbs honey

2 tbs dark soy

2 lemons, juiced

1 cm grated ginger

100g quinoa

1 1/2- 1 3/4 Cups water

250 g sweet potato

2 spring onions

200g broccoli (about 1 head)

100g pine nuts

1 tbs olive oil



Pre-heat over to 180C.

Chop sweet potato into 1cm cubes, lightly coat in olive oil and bake for 25-30 minuted until soft.

In a small pan, heat and mix lemon juice, honey and soy into a glazes and paint the individual salmon fillet.

Bake for 30-40 minutes until cooked through- cooking time will depend on fillet thickness.

Add water and quinoa to a pan with a pinch of salt and simmer until cooked for approximately 15 minutes.

Boil a pan of water and blanch broccoli for 2 min until just soft, remove from water and refresh in cold water.

Chop broccoli into small florets.

Finely slice spring onion.

In a hot pan, dry cook pine nuts for 1 minute, stir continuously until lightly browned.

Add quinoa, sweet potato cubes, broccoli, and pine nuts into a bowl. Mix through 2 tbs olive oil and a pinch of salt.