Creamy spring vegetables with salmon fillets and quinoa
1 small onion diced
About 350g of mixed spring vegetables such as sugar snap peas, asparagus, peas tenderstem broccoli
2 garlic cloves chopped
Fresh dill chopped plus to garnish
Salt and pepper
2 salmon fillets
Quinola to serve
Place the salmon fillets in a preheated oven to 160˚ to cook for about 20 minutes. Cook the quinoa and set it aside.
Meanwhile, melt the butter on a medium heat in a large frying pan, add the onion and fry for 5 minutes until the onion is soft and translucent. Add the chopped garlic and vegetables. Pour in cream and milk, add chopped dill and season with salt and black pepper. Cook for few minutes, until vegetables are cooked but still slightly crispy. Serve with salmon, quinoa and more fresh dill.