Salmon Pesto Bowl with Quinoa, Rocket and Cherry Tomatoes

• 140 g Quinoa
• 1 tsp Fine sea salt
• 2 pieces Salmon fillet, skin on or skin removed
• ½ tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 3 tbsp Basil pesto
• 1 piece Lemon
• 200 g Cherry tomatoes, ripe
• 60 g Rocket

1. Rinse the quinoa in a colander under cold water. Tip into a saucepan with 300 ml water and 0.5 tsp of the fine sea salt, bring to the boil, then reduce to a gentle simmer. Cook for 12–15 minutes until the water is absorbed and the quinoa is tender.
2. While the quinoa cooks, pat the salmon dry and season all over with the black pepper and the remaining fine sea salt. Heat the extra virgin olive oil in a frying pan over a medium-high heat. Cook the salmon for 3–4 minutes per side (skin-side down first if using skin-on) until golden and just cooked through.
3. Halve the cherry tomatoes and add them to a mixing bowl with the rocket. Cut the lemon in half. Squeeze half the lemon over the tomatoes and rocket, then toss gently.
4. Fluff the quinoa with a fork, then stir through the basil pesto until evenly coated. Squeeze in a little more lemon to taste. Divide the pesto quinoa between two bowls.
5. Top each bowl with the salmon and the rocket and cherry tomato salad. Finish with a final squeeze of lemon if you like. Serve straight away while the salmon is warm.

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