4 skinless salmon fillets
1 tbsp olive oil
4 tbsp tahini
2 lemons, 1 juiced, and 1 cut into wedges
½ cucumber, chopped into small pieces
½ small pomegranate, seeds only* (optional)
small pack flat-leaf parsley, chopped
*Do not exceed, moderate fructan - should be omitted if new to the diet.
Cook the quinoa according to packet instructions. Cover with cling film and leave to stand for 8-10 mins while you cook the fish.
Heat a large, non-stick frying pan over a medium heat. Brush the salmon fillets with olive oil and fry for 5 mins on one side or until opaque halfway up the side of the fillet.
Flip the fillets over carefully and cook for another 1-2 mins or until cooked through, then remove from the heat.
Mix the tahini with the lemon juice and a splash of water to make a sauce.
Drain any excess water from the quinoa and tip into a bowl, adding the cucumber, pomegranate seeds and parsley.
Serve the salmon on top of the quinoa, with lemon wedges on the side and the tahini sauce poured over or served alongside.
Recipe adapted from: Good Food