Maple Glazed Salmon with Roasted Carrots and Quinoa

• 4skin-on salmon fillets (approx. 150g each)
• 2 tbspwholegrain mustard
• 1 tbspgarlic-infused olive oil
• 3 tbspmaple syrup
• 1lemon, zested and halved
• 600 gcarrots, scrubbed and halved lengthways
• 1 tspground cumin
• 1 tspsmoked paprika
• 2 tbspolive oil
• 200 gwhite quinoa, rinsed
• 80 gbaby spinach
• 400 mlvegetable stock
• 1 tbspextra virgin olive oil
• Fine salt and black pepper
• 150 gGreek yoghurt (optional)
• 1pinch flaky sea salt (optional)
• 1 tbspolive oil (optional)
• 1lemon, cut into wedges (optional)
• 1small bunch fresh dill, fronds picked (optional)

Method

1. 1Heat the oven to 210°C fan. Tip the carrots onto a large baking tray with the olive oil, ground cumin and smoked paprika, season generously with salt and pepper, and toss until every piece is slick. Spread them in a single layer with space between them; crowd the tray and they steam instead of roast.
2. 2Roast for 30–35 minutes, turning once halfway, until the carrots are tender with properly caramelised edges. The spices need this oven time to toast in the oil.
3. 3Meanwhile, put the rinsed quinoa and vegetable stock in a medium saucepan, bring to the boil, then drop to a low simmer and cover. Cook for 13–15 minutes until the stock is absorbed and you can see the little tails unfurled from each grain; that's your doneness tell.
4. 4Pull the pan off the heat, stir through the baby spinach and extra virgin olive oil, lid back on, and leave to steam for 2 minutes. The residual heat wilts the spinach without turning it army-green. Taste the quinoa and add salt if needed.
5. 5While the carrots finish, make the glaze. Whisk the maple syrup, wholegrain mustard, garlic-infused oil and lemon zest together in a small bowl. Watch it during the final bake; if you see it darkening past pale gold, tent loosely with foil.
6. 6With 10 minutes of carrot time left, push the carrots to the edges of the tray and nestle the salmon fillets skin-side down in the centre. Pat the salmon dry first. Season the fillets with salt and pepper, then spoon the glaze generously over each one.
7. 7Return the tray to the oven for 8–10 minutes until the glaze is sticky and burnished and the salmon flakes with gentle pressure but still has a slight blush at the centre. It carries on cooking off the heat, so pull it a touch under.
8. 8Spoon the quinoa and spinach into four bowls, top each with a glazed salmon fillet and a portion of roasted carrots. Add a generous spoonful of Greek yoghurt alongside, scatter the dill fronds over everything, press a pinch of flaky sea salt onto the crisp salmon skin, drizzle with extra virgin olive oil, and finish with a squeeze of lemon from the wedges over each bowl; the acid lifts the maple and cuts the richness of the fish.

Per serving

kcal

365

protein

19.5g

fibre

4.7g

carbs

30.6g

fat

18.4g