Salmon and Fennel Quinoa salad with Fiery Chilli Pesto


  • 2 fillets of fresh salmon
  • 2tbsp Sacla’ Fiery Chilli Pesto
  • 125g tender stem broccoli
  • 5 asparagus spears
  • 150g ready cooked mixed quinoa
  • 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.


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