Oven-baked salmon topped with a bright Amalfitana sauce of roasted cherry tomatoes, Kalamata olives, capers, and fresh parsley. The fillet sits alongside lemon basil quinoa and roasted carrots glazed in a tahini dressing blended with apple cider vinegar and a touch of maple syrup. Every component brings its own texture and flavour, from the briny sauce to the nutty, tangy carrots. A satisfying low carb plate built for your goals and ready to eat in minutes.

Salmon fillet, quinoa, kalamata olives, cherry tomatoes, carrots, capers, fresh basil, fresh parsley, tahini, apple cider vinegar, olive oil, sunflower oil, lemon juice, maple syrup, garlic, black pepper, kosher salt.

Fish, sesame, sulphites.