Lime, Soy, Sweet Salmon with Greens & Quinoa

Lime Soy and Salmon recipe

Serves 4


  • 4 150g salmon portions (approx. 1200g)
  • 2 tbs honey
  • 2 tbs dark soy
  • 2 limes, juiced
  • 1 cm grated ginger
  • 100g quinoa
  • 1 ¼  cups water
  • 250g sweet potato
  • 2 spring onions
  • 200g broccoli
  • 75g pine nuts
  • 1 tbs olive oil
  • Salt



  1. Pre-heat oven to 180C.
  2. Chop sweet potato into 1cm cubes, lightly coat in olive oil and bake for 25-30 minutes until soft.
  3. In a pan, heat and mix lime juice, honey and soy into a glaze and paint the individual salmon fillets. Bake for 30-40 minutes until cooked through – cooking time will depend on fillet thickness. If the salmon has skin lay flat in a pan and fry to crisp for 1-2 minutes before putting in the oven.
  4. Add water and quinoa to a pan with a pinch of salt and simmer until cooked for approximately 15 minutes. (SEE TIP)
  5. Chop broccoli into small florets.
  6. Boil a pan of water and blanch broccoli for 2 min until just soft, remove from water and refresh in cold water. (SEE TIP)
  7. Finely slice spring onion.
  8. In a hot pan, dry cook pine nuts for 1 minute, stir continuously until lightly browned.
  9. Add quinoa, sweet potato cubes, broccoli, and pine nuts into a bowl. Mix through 2 tbs olive oil and a pinch of salt.
  10. Spoon quinoa mixture evenly into four dishes and top with a baked fillet.


TIP: Quinoa doesn’t need to be cooked from scratch, try the microwave brown rice and quinoa bowls or just the microwave quinoa. Broccoli can also be microwaved – in a bowl with a small amount of water for 90-120 seconds!


Adapted from SDA Australia. 2017


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