Oven-baked salmon fillets topped with a vibrant Amalfitana sauce of roasted cherry tomatoes, Kalamata olives, capers, fresh parsley, and a bright squeeze of lemon. The fish sits alongside lemon basil quinoa, lightly dressed with olive oil and fresh basil for a clean, herby base. On the side, roasted Asian mixed veggies bring colour and crunch: carrots, cauliflower florets, green beans, mushrooms, red bell peppers, and green cabbage finished with sesame oil and soy sauce. A Mediterranean-meets-Asian plate that keeps things interesting without cutting corners on nutrition.

Salmon fillet, quinoa, red bell peppers, green beans, brown mushrooms, green cabbage, cauliflower, cherry tomatoes, carrots, kalamata olives, capers, fresh basil, fresh parsley, fresh garlic, ginger paste, lemon juice, soy sauce, olive oil, sesame oil, sunflower oil, black pepper, kosher salt.

Fish, soy, wheat, sesame.