• 130g Salmon Fillet Salmon Fillet, baked
• 120g quinoa Quinoa, cooked
• 80g red pepper Red Pepper
• 80g spinach Spinach, raw
• 2 tsp jerk seasoning
• 80g pineapple Pineapple
• 15g lime Lime
• 15g spring onions Spring Onions
• fresh thyme

1. 1

   Prep everything first: wash and trim the peppers and spinach, then measure out the sauce ingredients.

2. 2

   Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.

3. 3

   Place the salmon on a lined tray, brush with some of the sauce and bake at 200°C for 12-14 minutes until it flakes easily.

4. 4

   Rub the protein in jerk seasoning and lime juice. Griddle the pineapple slices for 2 minutes each side until charred, then dice into a quick salsa with spring onion.

5. 5

   Meanwhile, steam or stir-fry the peppers and spinach for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: quinoa first, then the veg and salmon, spooning over any remaining sauce. Finish with the fresh thyme.

Tap ingredients and steps to tick them off as you cook.