Almond and Quinoa Crusted Salmon


P1150429 This is the first fish recipe that I've shared, so I really hope some of you love it. If fish isn't your thing, don't worry - I will keep the veggie recipes going. For the last 18 months or so I have completely avoided fish, except for a trip to Colombia last summer where I often ate fresh food in order to avoid the fried veggie options!!

My whole passion for healthy food came from trying to find what made my body feel best and for a while this meant no fish. But recently I haven't felt quite as sparkly as I first did. So I have made some small changes to try to help me on my journey to feeling the best version of myself. I've also been working out a lot, which I LOVE. There are so many awesome plant based protein sources that I include in my day to day diet but the increase in workouts mean that I need an extra push to help my muscles recover so including fish has been a really great way to do that.

While i was in St Lucia, we were served quinoa crusted hearts of palm which I am now obsessed with - partly for the hearts of palm and partly for the quinoa crust. So this recipe is inspired really by that discovery! The quinoa and flaked almonds provide the perfect crunchy and totally nutritious topping for the salmon. I ate this with a bed of steamed greens and some sweet potato wedges for the perfect dinner with friends.


Ingredients (Serves 2)

2 fillets of salmon

40g of quinoa

200ml of boiling water

25g of flaked almonds

4 teaspoons of honey

1/2 a teaspoon of chilli flakes

1/2 a teaspoon of sumac
Start by cooking the quinoa in a pan with the boiling water. Then preheat the oven to 180c.
Once the quinoa is cooked, place it in a bowl with the flaked almonds, chilli flakes, sumac and 3 teaspoons of honey and stir thoroughly. The mixture should be really nice and sticky so that it will hold together and form the crust.
Line a baking tray with tin foil and place the salmon fillets on top. Use the last teaspoon of honey to coat the top of the fillets, then spoon on the almond and quinoa mixture. Use a spoon to press down firmly to ensure that the crust stays in place.
Then cook for 15 minutes, until the salmon has cooked lightly and the crust starts to turn crisp and golden. Serve with salad, greens, sweet potatoes or grilled veggies!