Crispy-skinned salmon with lemony quinoa, herby cottage cheese and a crunchy cucumber salad. Fresh, filling and seriously high in protein. It's the meal prep lunch of your dreams.
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Serves
4
Skin-On Salmon Fillet
Egg
Fresh Dill
Cooked Quinoa
Lemon
Fresh Chive
Cottage Cheese
Cucumber
Red Onion
Apple Cider Vinegar
Olive Oil
Salt
Black Pepper
Serves
4
Skin-On Salmon Fillet
Egg
Fresh Dill
Cooked Quinoa
Lemon
Fresh Chive
Cottage Cheese
Cucumber
Red Onion
Apple Cider Vinegar
Olive Oil
Salt
Black Pepper
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Step 1.
Finely slice the dill and chives, keeping them separate. Thinly slice the cucumber and red onion. Tip the cucumber into a bowl, season with salt and stir through the vinegar.
Step 2.
Wash the red onion under cold water until crisp. Stir the chives through the cottage cheese and season with salt and black pepper.
Step 3.
Bring a saucepan of water to the boil. Once boiling, gently drop in the eggs and cook for 7 mins until jammy — or a little longer if you prefer them firmer. Transfer to a bowl of ice water to cool, then peel.
Step 4.
Place a frying pan over a medium heat with the olive oil. Once hot, add the salmon skin-side down and cook undisturbed until it’s about three-quarters of the way done. Remove from the heat and flip to finish cooking through.
Step 5.
Reheat the quinoa and stir through the dill. Season with salt and grate in the zest of the lemon. Toss the red onion through the cucumber just before serving.
Step 6.
Divide the quinoa between Tupperware containers. Top with the crispy salmon, a jammy egg, a dollop of herby cottage cheese and a pile of cucumber salad. Once cooled, box up and pop in the fridge, ready for tomorrow’s lunch — they’ll keep for up to 3 days.
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