35 Min
pretty easy
4 People
Rating starstarstarstarstar
Spiced salmon with roast beet salad
1. Set oven to 200°C. Combine spices in a small bowl, season with salt and pepper.

2. Trim and wedge beetroot, cut carrots into similar-sized, diagonal pieces. Place all on a lined baking tray, toss with oil, honey and 1 tsp spice mix. Roast for 20 minutes, or until cooked through.

3. Place quinoa in a saucepan, cover with plenty of water. Add salt, simmer for 15-20 minutes, or until tender. Drain and rinse.

4. Heat a large pan with oil over medium-high heat. Coat salmon with remaining spice mix, cook for 2-3 minutes on each side.

5. Meanwhile, slice cucumbers, roughly chop dill and set aside. Whisk together dressing ingredients.

6. Toss cucumbers, dill and roast vegetables through quinoa. Spoon over half the dressing, top with crumbled feta. Divide between plates, top with salmon. Spoon over remaining dressing to taste.
1 1/2 tsp ground cumin
1 tsp ground cinnamon
1 1/2 tsp ground paprika

1 bunch baby beetroot
2 carrots
1 tbsp oil, for cooking
2 tsp honey

150g white quinoa

1 tbsp oil, for cooking
2 packets salmon fillets

1/2 punnet baby cucumbers
1/2 packet dill

1 orange, zest and juice
1 tbsp red wine vinegar
2 tbsp olive oil

1/2 packet feta cheese
salt and pepper, for seasoning