Ingredients

• 150g/5½oz salmon fillet
• 55g/2oz quinoa
• 1 tbsp olive oil
• ½ lemon
• juice only
• 90ml/3fl oz crème fraîche
• 1 tbsp Dijon mustard
• 1 tbsp chopped fresh parsley
• ½ lemon
• juice only
• salt and freshly ground black pepper
• lemon wedges
• to garnish

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the salmon
• roll the salmon in the quinoa
• pressing the quinoa into the salmon to coat all over.
• Heat the oil in a small ovenproof frying pan and fry the salmon for 2-3 minutes on each side
• or until the crust is lightly golden-brown.
• Transfer to the oven and cook for 6-8 minutes
• or until cooked through. Remove from the oven and squeeze over the lemon juice.
• For the sauce
• heat the crème fraîche and mustard in a small pan and stir until smooth and well combined.
• Stir in the parsley and lemon juice and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the salmon onto a serving plate and pour over the sauce. Garnish with lemon wedges.