Salmon and Fennel Quinoa Salad with Fiery Chilli Pesto

On the table in 25mins

Serves 2


  • 2 fillets of fresh salmon
  • 2tbsp Sacla’ Fiery Chilli Pesto
  • 125g tender stem broccoli
  • 5 asparagus spears
  • 150g ready cooked mixed quino
    • 1 fennel bulb, finely sliced
    • 50g pine nuts
    • extra virgin olive oil


  1. Preheat the oven to 180°C.
  2. Place the salmon on a lined baking tray and spread the Fiery Chilli Pesto on top of the salmon and bake for 10- 12 minutes.
  3. Meanwhile, cook the broccoli and asparagus in boiling water for 3-4 minutes, remove and allow to cool slightly.
  4. Warm the quinoa, then tip into a bowl and add the sliced fennel, pine nuts, asparagus and broccoli.
  5. Serve on a plate and flake over the salmon, adding more Pesto if required.
  6. Season and finish with a drizzle of extra virgin olive oil.

Made with...

Sacla' Fiery Chilli Pesto 190g

When we say ‘fiery’, we mean it. Experience explosions of heat with every forkful. Whether you enjoy it with halloumi or toss it into spaghetti for a late-night snack like...

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