Name: Salmon with Quinoa Salad
Prep time: 30 min
Cook time: 20 min
Ingredients: 4 skinless salmon fillets; 1/4 cup olive oil; Finely grated rind and juice of 1 lemon; 1 clove garlic, crushed; 2 teaspoons sweet smoked paprika; 2 tablespoons oil; 125g chorizo, cut lengthways and then across into 1/2cm thick pieces; 250g quinoa, cooked as per packet directions; 400g can chick peas, rinsed and drained; 200g green beans, cut into 5cm lengths and cooked until just tender; 1 cup parsley leaves; 2/3 cup whole almonds, toasted; 1/3 cup ZOOSH Mighty Balsamic Splash Light

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COMBINE the salmon with the oil, lemon, garlic and paprika in a large bowl. Cover and refrigerate for 30 minutes
HEAT the oil in a frypan and cook the chorizo until crisp. Lift out and combine with the quinoa, chick peas, beans, parsley, almonds and dressing. Transfer to a serving platter
BARBEQUE or pan fry the salmon for 3 minutes on each side or until cooked through. Serve immediately with salad

COMBINE the salmon with the oil, lemon, garlic and paprika in a large bowl. Cover and refrigerate for 30 minutes
HEAT the oil in a frypan and cook the chorizo until crisp. Lift out and combine with the quinoa, chick peas, beans, parsley, almonds and dressing. Transfer to a serving platter
BARBEQUE or pan fry the salmon for 3 minutes on each side or until cooked through. Serve immediately with salad

COMBINE the salmon with the oil, lemon, garlic and paprika in a large bowl. Cover and refrigerate for 30 minutes
HEAT the oil in a frypan and cook the chorizo until crisp. Lift out and combine with the quinoa, chick peas, beans, parsley, almonds and dressing. Transfer to a serving platter
BARBEQUE or pan fry the salmon for 3 minutes on each side or until cooked through. Serve immediately with salad