This dish is a heart-health hero packed with vibrant flavours and nourishing ingredients! Wild salmon is rich in omega-3 fatty acids, known to support cardiovascular health, reduce inflammation, and promote glowing skin. The walnut pesto adds a nutty, earthy depth, while delivering a boost of heart-friendly monounsaturated fats, antioxidants, and brain-boosting benefits. Paired with fluffy, protein-packed quinoa, this meal provides a complete source of essential amino acids, making it perfect for sustained energy and wellness. Bursting with flavour and goodness, this is a recipe to love—for your tastebuds and your heart!
what you need
- ½ cup (100g) white quinoa, rinsed, drained
- 2 cups organic green beans
- 4 x 100g wild salmon fillets
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground paprika
- Olive oil to coat salmon
- 1 punnet cherry tomatoes, halved
- ⅓ cup broccoli sprouts or fresh mint leaves (chopped) – to serve
- 1 tablespoon pine nuts – to serve
Walnut Pesto:
- 3 garlic cloves, crushed
- 2 cups fresh basil leaves packed
- 1 cup fresh parsley packed
- 1/4 cup freshly grated Parmesan cheese (omit if dairy free or vegan)
- 1/4 cup walnuts about 1 ounce
- 1/2 cup olive oil
- Salt and freshly ground black pepper
what to do
- To make pesto, combine all ingredients in food processor or blender and blend on high until a smooth paste is formed. Set aside.
- Preheat oven to 180°C. Line a baking tray with baking paper. Place the quinoa and 1½ cups (375ml) water in a small saucepan. Bring to the boil over high heat. Reduce heat to low. Cover and cook for 10-15 minutes or until liquid is absorbed. Set aside, covered, for 10 minutes to steam. Cool.
- Meanwhile, steam the green beans over medium heat for five minutes. Set aside.
- Combine the salmon, cumin, coriander and paprika in a large bowl. Place on the lined tray and coat with olive oil. Bake for 15 minutes or until the salmon is cooked to your liking.
- Arrange the beans on a serving plate alongside the cooked salmon and a serve of quinoa.
- Sprinkle with cherry tomatoes and fresh broccoli sprouts or mint. Serve alongside a bowl of walnut pesto.
