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.
Hot-smoked Salmon with Pesto Quinoa & Tomato Salsa
This speedy dinner is packed with flavour. You'll jazz up quinoa with garlicky basil pesto, then top with hot-smoked salmon, a juicy tomato salsa and creamy avocado. It's ready in 20 mins.
Ready in 20
High protein
7 plants
Serving size
Ingredients
- 160g quinoa (quinoa (100%))
- 80g mixed salad leaves
- 1 avocado
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 4 hot-smoked salmon fillets (skin on) (Fish)
- 200g baby tomatoes
- 5 mixed radishes
- 1 handful of fresh coriander
- 1 unwaxed lemon
- 4 spring onion
Nutritional Information
Calories: 542
Protein: 41g
Carbs: 30g
Fat: 29g
Hot-smoked Salmon with Pesto Quinoa & Tomato Salsa
This speedy dinner is packed with flavour. You'll jazz up quinoa with garlicky basil pesto, then top with hot-smoked salmon, a juicy tomato salsa and creamy avocado. It's ready in 20 mins.
Getting hungry?
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a medium bowl & a large bowl
Get the quinoa on
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Set aside and allow to cool slightly
Make the salsa
- Thinly slice the spring onions and radishes. Finely chop the coriander. Halve the tomatoes and lemon
- Place the tomatoes into the medium bowl, along with the spring onion, radish and coriander
- Squeeze in the juice from half the lemon and season with salt and pepper
Salad time
- To the large bowl, add the pesto, the remaining lemon juice and 1 tbsp oil
- Add the cooled quinoa and salad leaves. Gently toss together and season with salt and pepper
- Dice the avocado into 1cm cubes. Remove the skin from the salmon and flake into large pieces
Plate up
- Serve the pesto quinoa salad into bowls. Top with the salmon, avocado and tomato salsa
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