Salmon fillet: 100g (3.5 oz), Basil pesto: 10g (2 tsp), Breadcrumbs (whole wheat): 10g (1.5 tbsp), Parmesan cheese: 10g (1 tbsp, grated), Broccoli: 100g (1 cup, florets), Cherry tomatoes: 100g (1/2 cup), Red onion: 50g (1/4 medium, sliced), Olive oil: 5ml (1 tsp), Garlic: 3g (1 clove, minced), Lemon juice: 5ml (1 tsp), Quinoa (dry): 30g (2 tbsp), Salt: to taste, Black pepper: to taste
1. Preheat oven to 170°C (340°F). Mix 10g pesto, 10g breadcrumbs, and 10g Parmesan, and spread over 100g salmon fillet. Place salmon on a lined baking tray. 2. Toss 100g broccoli, 100g cherry tomatoes, and 50g red onion with 5ml olive oil, 3g garlic, salt, and pepper, and arrange around the salmon. 3. Bake for 18-20 minutes until salmon is cooked through and vegetables are tender. 4. Meanwhile, cook 30g quinoa according to package instructions. 5. Drizzle 5ml lemon juice over the finished dish and serve.
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