Orange Moroccan Roast Salmon

Ingredients

• 300g salmon fillets
• 120g broccoli, cut into small florets
• 2 tsp Moroccan spice mix
• 1 orange, rind grated, sliced into rounds
• 1½ cups water
• ¾ cup quinoa, rinsed
• 1 clove garlic, crushed
• ½ red onion, thinly sliced
• ½ bunch asparagus, cut into 3cm pieces
• Extra virgin olive oil
• Pepper

Methods

1. Pre-heat the oven to 200°C.
2. Place quinoa and water in a medium saucepan, bring to a boil. Reduce heat to low, cover and simmer for about 15–20 mins, until tender and most of the liquid has been absorbed.
3. Rub orange rind and Moroccan spice mix over salmon, and season well with pepper. Arrange orange slices on a lined baking tray and place salmon fillets on top. Cook for 10–12 minutes or until cooked to your liking. Remove.
4. Meanwhile, heat oil in a large, non-stick frying pan over a medium heat. Add onion and broccoli. Cook, stirring for about 6 minutes, until almost tender.
5. Add asparagus and garlic. Cook, stirring until vegetables are just tender. Stir in quinoa.
6. Serve quinoa topped with salmon and orange slices. Enjoy!