Sweet Chilli Salmon Bowl

45 mins




  • 1 cup quinoa
  • 4 salmon fillets
  • 8 spears of broccoli
  • 4 handfuls (320g) mangetout
  • 2 garlic cloves
  • 3 medium-hot red chillies, roughly chopped
  • 3 tbsp honey
  • 2 tbsp rice vinegar
  • 2 tsp soy sauce reduced salt
  • 1 tsp sea salt
  • 1 tsp pepper


Nutritional Info

  • Calories 467
  • Protein 35.3g
  • Carbohydrates 42g
  • Sugar 19.8g
  • Fat 15.4g
  • Saturates 2.5g
  • Fibre 8.1g


To make the sweet chilli sauce, place chillies, garlic, rice wine vinegar into a food processer and process until smooth.

Add mixture to a small-medium saucepan and add honey. Cook on low heat for 5 minutes or until thick.

Transfer to a bowl and leave to cool.

Cook quinoa for 15-20 minutes.

Meanwhile preheat the oven and season the salmon with salt and pepper and spread with soy sauce.

Place on a baking tray and cook for 15-20 minutes.

Meanwhile, boil the broccoli and mangetout for 5-10 minutes.

Transfer quinoa and vegetables on to plates. Cut Salmon into chunks and spoon with sweet chilli sauce. Serve.