• 1 red pepper
• 1 tbsp. olive oil
• 4 wild salmon fillets
• 1 tsp. spices for salmon
• 1 1/3 cup (200g) sugar snaps
• 4 cups boiling water (950ml)
• 1 1/3 cup (250g) cooked quinoa
• 2 handfuls fresh parsley
• 2 tbsp. fresh chives
Prep: 5 mins
Cook: 20 mins
Preheat the oven to 400F (200C).
In the meantime cut the peppers into strips. Heat the oil in a pan on medium heat and stir-fry the pepper for 5 min.
Place the salmon on a tray covered with baking paper, season with spices and cook in the oven for 10 minutes.
Chop parsley and chives and mix into the quinoa. Serve as a side with the salmon.