Grilled salmon with salad
Preparation time: 10 minutes
Cooking time: 10 minutes
260g (9oz) boneless Scottish salmon fillets
1 lemon, cut into quarters
250g (9oz) pack Spelt, Quinoa, Red Rice & Wild Rice
1 tbsp low-fat vinaigrette
1 small red onion, finely chopped
100g (4oz) sugar snap peas, sliced
3 tbsp fresh flat leaf parsley, roughly chopped
1 Season the salmon with lemon juice and cook under a medium, preheated grill for 4 minutes on each side until nicely browned and cooked through.
2 Meanwhile, stir together the spelt mix and vinaigrette then add the red onion, sugar snap peas and parsley.
3 Pile the grain salad on to the plates and serve the salmon alongside with lemon wedges for squeezing over.
Recipes and image courtesy of waitrose.com