Calorie controlled cooking spray
1 white onion, finely chopped
2 garlic cloves, crushed
160g quinoa, rinsed and drained
1 bunch asparagus, trimmed and sliced diagonally
150g sugar snap peas, sliced
120g frozen peas
4 x 100g skinless salmon fillets
250g cherry tomatoes on the vine
1 Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with baking paper.
2 Mist a large saucepan over a medium-high heat with cooking spray. Add the onion and garlic and cook, stirring, for 5 minutes or until softened. Add the quinoa and stir, then add 375ml water and bring to the boil. Reduce the heat and simmer, covered, for 10 minutes. Add the asparagus, sugar snaps and peas and cook, covered, for 2-3 minutes, or until the water has evaporated and the vegetables are just tender. Season the pilaf to taste.
3 Meanwhile, put the salmon and tomatoes on the prepared tray. Season to taste. Bake for 10–12 minutes or until the salmon is cooked to your liking and the tomatoes start to collapse. Serve the salmon with the pilaf and tomatoes.
Recipe courtesy of Weight Watchers