2 large salmon fillets

zest and juice ½ orange

2 tsp maple syrup

2 tsp wholegrain mustard

2 tbsp olive oil

250g pouch ready-to-eat quinoa

small bunch parsley, chopped

small bunch dill, chopped

To serve

1 orange, segmented

1 bag mixed spinach and watercress


Heat oven to 200C/180C fan/gas 6. Place each salmon fillet, on individual squares of foil.

Mix together the orange zest, maple, mustard, 1 tbsp olive oil and some seasoning, and drizzle it over the fillets.

Pull the sides of the foil up and twist the edges together to make individual parcels.

Place the parcels on a baking tray and bake in the oven for 10 mins until the fish is just cooked and flakes easily when pressed with a knife.

Warm the quinoa following pack instructions, then mix with the orange juice, remaining oil, the watercress, spinach, herbs and seasoning.

Divide the quinoa between 2 plates and top each with a salmon fillet. Drizzle over any roasting juices that are caught in the foil and serve immediately.

Recipe adapted from: Good Food

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