Mediterranean style salmon with quinoa and vegetables

Prep-time Bake-time
10 min 30 min
4 people


  • 4 pieces foodhaus Norwegian salmon fillets with skins on, defrosted
  • ¼ pack Ardo mixed peppers (if you wanted you can use the grilled vegetables too)
  • ½ packet foodhaus onion cubes
  • 1 pack foodhaus pre cooked quinoa
  • ¼ cup Ardo frozen parsley
  • 1 lemon in slices
  • 1/2 cup juice of one lemon
  • 2 tbsp Ardo garlic diced
  • 1 tsp Maldon sea salt
  • 1/2 tsp Maldon black pepper
  • 2 tbs Chorio olive oil
  • 2-3 tbsp Epic spice Mediterranean Roasted Rum
  • 2 tsp cumin
  • 1 tsp paprika


Turn on the oven to 200®C.

Place the salmon fillets in a baking tin or pyrex in greaseproof paper.  Add ½ tsp of salt and pepper, garlic, 1 tbsp of epic spice , 1 tbsp of olive oil, juice of half a lemon and add the slices on top of each fillet. Close the greaseproof paper,  make it into a parcel and place in the oven for 15-20min. When 15 min pass open the salmon parcels so that the salmon fillets get crispy on top.

In a large wok, add 1 tbsp olive oil and sauté the garlic, onions and parsley.

Add the Ardo  peppers and saute fo another minute. Once the onions are cooked add in the quinoa with ½ juice of one lemon and stir for another 5 min.

Put the quinoa in medium bowls with your salmon on top and enjoy!!!