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🍽️ Oven salmon with lemon, peas and quinoa

462 kcal · 30 min · 4 servings

Ingredients

• Lachs fillet, marinated with pepper & lemon 500 g
• Peas, frozen 250 g
• quinoa 150 g
• Salt pinch
• Butter 3 tbsp
• Fennel 1 pc
• Lemons 1 pc
• Fresh dill 30 g
• Sugar pinch
• Pepper, black ground pinch

Instructions

1. 1. Thaw the salmon fillet overnight in the refrigerator.
2. 2. Preheat the oven to 180 degrees fan.
3. 3. Wash the salmon fillet and pat it dry.
4. 4. Set the fish aside to reach room temperature.
5. 5. Rinse the peas in a sieve under warm water.
6. 6. Let the peas drain in the sieve.
7. 7. Put the quinoa with about 300 milliliters of salted water in a pot.
8. 8. Cover the pot and bring the water to a boil.
9. 9. Reduce the heat and let the quinoa simmer for about 15 minutes.
10. 10. Remove the pot from the heat.
11. 11. Stir in one tablespoon of butter into the quinoa.
12. 12. Let the quinoa swell covered for about 8 to 10 minutes.
13. 13. Wash the fennel thoroughly.
14. 14. Remove the base and stalks from the fennel.
15. 15. Save the fennel fronds for later.
16. 16. Halve the fennel bulb.
17. 17. Slice or shave the fennel halves into very thin slices.
18. 18. Halve the lemon.
19. 19. Squeeze the juice from the lemon.
20. 20. Wash the dill.
21. 21. Shake the dill dry.
22. 22. Remove the coarse stems from the dill.
23. 23. Chop the dill roughly.
24. 24. Season the salmon fillets all over with salt.
25. 25. Place the fillets on a baking sheet lined with baking paper.
26. 26. Cook the salmon in the oven for about 10 minutes until golden brown.
27. 27. Heat lemon juice, a little salt and 2 tablespoons of butter in a pan over medium heat.
28. 28. Add the fennel to the pan.
29. 29. Cook the fennel covered for about 3 to 5 minutes.
30. 30. Add the peas to the pan.
31. 31. Season the vegetables with salt and sugar.
32. 32. Remove the pan from the heat.
33. 33. Set the pan aside covered.
34. 34. Take the finished salmon out of the oven.
35. 35. Flake the salmon into coarse, uneven pieces with a fork.
36. 36. Season the quinoa with salt and pepper if necessary.
37. 37. Add the chopped herbs to the fennel and pea vegetables.
38. 38. Mix the vegetables with the herbs.
39. 39. Plate the quinoa, vegetables and fish.
40. 40. Drizzle the dish with the lemon butter from the pan.
41. 41. Garnish the dish with the saved fennel fronds.
42. 42. Serve the salmon immediately and enjoy your meal.

Nutrition per serving

• kcal: 462
• Protein: 39 g · Fett/Fat: 18 g · Carbs: 38 g