Name: Baked Salmon With Spinach & Quinoa Salad
Total time: 40 min
Yield: 4
Ingredients: ½ cup (100g) quinoa; 4 x 220g salmon fillets, skin on; 2 tbsp store-bought pesto; ⅓ cup (50g) pine nuts; 1 clove garlic, crushed; 250g cherry truss tomatoes; 2 trimmed cobs corn (500g); 120g baby spinach leaves; 1 tbsp lemon juice; 1 tbsp extra virgin olive oil; 1 clove garlic, extra, crushed; lemon wedges, to serve

VMG Recipes