Israeli Salmon, Spinach & Lemon One-Pot
Method
Heat the olive oil in a large deep skillet over medium heat.
Add the red onion and courgette and cook for 4–5 minutes until softened.
Add the cumin and paprika, then stir for 30 seconds until fragrant.
Add the cherry tomatoes, cooked quinoa and stock. Stir gently and bring to a light simmer.
Arrange the salmon pieces on top, cover the pan and cook for 7–9 minutes until the salmon is cooked through and flakes easily.
Add the baby spinach, cover again and allow it to wilt for 1–2 minutes.
Drizzle with the lemon juice and season with salt and black pepper.
Sprinkle with fresh dill and parsley, then serve directly from the pan.
Keep the salmon pieces fairly large and avoid stirring once they have been added to the pan. This helps the fish stay moist and prevents it from breaking apart. Add the lemon juice only at the end for the freshest flavour.
Nutrition Facts
Per serving
