Salmon, Pomegranate & Quinoa

This lovely dish is packed full of flavour and vitamins & minerals! The salmon provides lots of vitamin D, which is essential for healthy bones and teeth as it promotes the absorption of calcium and phosphate from foods & drink.


This meal will provide you with 4.29μg of your recommended 10μg Vitamin D, it's also a great dish for micronutrient intake, providing a good amount of vitamin C, Omega 3, an essential fatty acid, calcium & Vitamin B12 to name a few!



Serves 1.


Ingredients:

  • 60 g, Quinoa

  • 60 g, Cauliflower

  • 20 gram, pomegranate seeds

  • 10 g, Cashews

  • 1 Vegetable stock cube

  • 20 g, Aubergine*

  • 100 g, Grilled Atlantic Salmon

  • 120g Polenta

Method:


Cut polenta into thick chips, season with salt and pepper and cook in the oven at 180 degrees with the salmon, cauliflower and aubergine for 30 mins.


While the salmon, vegetables and polenta cook, wash the quinoa in cold water and make up 180ml of stock. Bring the stock to the boil, add the quinoa, stir, cover with a lid and simmer for 20 mins before turning off the heat.


Crush the cashews, and combine with the pomegranate seeds.


When the quinoa is ready, stir through the cashews and pomegranate seeds.


To serve, slice the cauliflower and aubergine, top with the quinoa, then the salmon, and serve the polenta chips on the side.





Nutrition Facts: Servings 1.0

Per serving:


Potassium 608 mg 17 %

Dietary Fiber 8 g 32 %

Protein 36 g 71 %

Omega 3 148.2%

Vitamin A 7 %

Vitamin C 39 %

Vitamin D 42.9%

Calcium 47 %

Iron 7 %

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