baked salmon fillets in capers and sundried tomatoes with quinoa and chick pea salad

Makes: 4 servings

I came across the salmon recipe from one of the Australian healthy eating books my mother-in-law gave me (possibly a CSIRO one) and decided one day to try combining it with an awesome quinoa salad recipe that I had modified from something I found online. Alongside a garnish of batavia lettuce, this is a super-tasty, weekday meal that feels very healthy. It was also a great way to get my husband to unknowingly eat quinoa (and enjoy it!)


  1. preheat oven to 180.c
  2. brush the skinless side of the salmon fillets with olive oil and sprinkle with capers, lemon zest and sliced sundried tomato. Season with freshly ground black pepper. Wrap into little sealed parcels using aluminium foil and place in the hot oven and bake for 15 mins
  3. meanwhile, bring some water to boil in a small saucepan. Add the quinoa to the boiling water and simmer til quinoa is cooked (the white bits become noticeable). Drain and rinse in cold water
  4. in a large mixing bowl, add the chickpeas, cucumber, tomato and red onion. Add in the mixed fresh herbs. Then add the drained quinoa.
  5. in a separate mixing bowl, add the cayenne pepper, olive oil and lime and mix well
  6. pour the dressing onto the salad and ideally let it rest for 10 mins to allow the flavours to sink in
  7. serve along side the baked salmon and some lettuce leaves


  • 4 salmon fillets, skin-on
  • lemon zest
  • a handful of capers
  • 4 sundried tomatoes, sliced thinly
  • olive oil
  • salt and pepper
  • 1 cup of cooked chickpeas
  • 1 cup of diced seedless cucumber
  • 1 red onion, finely diced
  • 1 medium sized tomato, diced
  • 1/3 cup finely chopped coriander
  • 2 tbsp minced fresh mint
  • 3/4 cup quinoa (bulghur wheat quinoa mix even better)
  • 1 tsp cayenne pepper (less if you don't like spice)
  • 3 tbsp extra virgin olive oil
  • 1 1/2 fresh limes