• 130g Salmon Fillet Salmon Fillet, baked
• 40g spinach Spinach, raw
• 60g red cabbage Red Cabbage, raw
• 60g cherry tomatoes Cherry Tomatoes
• 100g quinoa Quinoa, cooked
• 12g tahini Tahini
• 15g lemon juice Lemon Juice

1. 1

   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.

2. 2

   Whisk together the tahini-lemon dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the spinach leaves, red cabbage and cherry tomatoes with half the dressing.

4. 4

   Top with the salmon and quinoa, then drizzle with the remaining dressing.

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