The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chilli Salmon, Quinoa Salad & Creamy Chimichurri
Give sustainably sourced salmon a flavour hit with fresh chilli and chimichurri with cooling yoghurt. British quinoa, loaded with roasted squash and herbs, joins on the side. All served over a vitamin-packed bed of spinach to pack your weeknight dinner with goodness.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 chilli
- 4 salmon fillets (skin on) (Fish)
- 160g baby spinach
- 1 tbsp red wine vinegar
- 2 tbsp chimichurri (Sulphites) (Sunflower oil, Parsley, Extra virgin olive oil, Coriander, Lemon juice, White wine vinegar, Sherry vinegar, Garlic purée, Sea salt, Crushed Chilli,Oregano (Dried))
- 1 handful of fresh flat-leaf parsley
- 120g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 small butternut squash
- 1 onion
- 160g tricolour quinoa
Nutritional Information
Calories: 623
Protein: 37g
Carbs: 56g
Fat: 30g
Chilli Salmon, Quinoa Salad & Creamy Chimichurri
Give sustainably sourced salmon a flavour hit with fresh chilli and chimichurri with cooling yoghurt. British quinoa, loaded with roasted squash and herbs, joins on the side. All served over a vitamin-packed bed of spinach to pack your weeknight dinner with goodness.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Peel and dice the squash into 2cm cubes, discarding the seeds. Roughly chop the onion. Place on a lined baking tray lined and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden.
- Heat a large saucepan filled with salted boiling water on high heat. Add the quinoa and boil for 13-14 mins, until cooked, then drain. Return to the saucepan and set aside.
- Thinly slice the chilli (remove the seeds for less heat). Season the salmon with sea salt and black pepper. Heat a frying pan with 1 tsp oil on medium heat. Cook the salmon, skin-side down, for 5 mins, then flip and cook for a further 4-5 mins, until cooked through. Add the chilli (to taste) in the final 1-2 mins of cooking. Remove from the heat and transfer the salmon to a plate.
- Roughly chop the parsley. Add the chimichurri, yoghurt and 1-2 tbsp water to the pan. Stir in half the parsley and set aside.
- Add the vinegar, roasted veg, spinach and remaining parsley to the cooked quinoa. Mix to combine.
- Serve the roasted veg quinoa with the salmon. Dollop over the chimichurri sauce.
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