2 pieces salmon filet (2 x 200g)
1/3 red cabbage, finely sliced
100g edamame, without the pod
1 bundle parsley, finely chopped
1 red bell pepper, sliced into fine slices
150g uncooked quinoa
2-3 tbsp extra virgin olive oil
Juice from 1 lemon
Salt and pepper
30g almonds, chopped
Slice of lemon
Cook the quinoa according to the package (I always cook it for 14-15 min), drain quinoa after its done and cool off for a while.
Place the salmons on a medium warm pan and let it cook until your liking.
In a bowl add the cabbage, edamame, parsley, red pepper, the cooked and cooled off quinoa, olive oil, lemon juice salt and pepper.
Place the salmon on top of the mixed quinoa and red cabbage salad and garnish with the chopped almond and chopped parsley, place the lemon slice on the side.
If you make a bigger portion of the salad, it will be perfect for 2 days and it goes well with all kinds of protein.