Quinoa salad with salmon, asparagus and peas

Ingredients

For 1 serving

• Quinoa60 g
• Salmon fillet110 g
• Asparagus150 g
• Peas60 g
• Arugula20 g
• Extra virgin olive oil6 g
• Lemon zest2 g
• Lemon juice1 tablespoon
• Saltto taste

Contains: fish,

In season: April – June

Method

1. Preheat a conventional oven to 200 °C and line a small baking tray with baking paper. Bring two small pans of salted water to the boil.
2. Rinse the quinoa well, add it to one pan and cook over medium heat for 12 minutes, until the grains turn translucent and show their little white tail; drain and spread it on a plate to cool.
3. Meanwhile place the salmon skin side down on the tray, salt it and bake for 12 minutes, until it flakes easily with a fork; remove the skin and flake it.
4. Wash the asparagus, snap off the woody ends and cut it into 3 cm pieces; blanch it in the other pan with the peas for 4 minutes, until tender but bright; drain and refresh in cold water.
5. Combine the quinoa, vegetables, washed rocket and salmon, and dress with the oil, lemon zest and juice and a pinch of salt.