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Honey Glazed Paprika Salmon

Salmon is a great source of omega-3 - a healthy fat which definitely should not be avoided! Try this delicious recipe and see if you can make salmon a once-a-week staple in your diet.


Serves 2



  • 2 salmon fillets (Approx 125g raw weight each)

  • 100g quinoa, cooked

  • 1 courgette

  • ½ tbsp olive oil

  • 1 garlic clove, crushed

  • 70g sundried tomatoes, chopped

Salmon Marinade:

  • 2 tbsp. tamari

  • ½ tbsp olive oil

  • ½ tsp sweet paprika

  • ½ tsp hot paprika

  • 1 tbsp rice vinegar

  • 1 tsp honey

  • 1 tbsp black sesame seeds

  • Chilli flakes, to taste



  1. Mix together the ingredients for the marinade. Pour over the salmon and leave to marinate for about 1 hour.

  2. While the salmon is marinating, cook the quinoa according to packet instructions and spiralize the courgette.

  3. Heat the oil in a pan, add the crushed garlic and fry for 1-2 minutes. Add in the zoodles and stir occasionally until softened, but still firm, for about 3-4 minutes. Towards the end add the chopped tomatoes, and season with salt and pepper, to taste.

  4. Heat the oven to 250C and place the salmon on a baking tray or casserole dish. Bake for about 7 minutes.

  5. Remove the salmon from the oven to rest for a moment, and in the meantime pour in the salmon juices into the quinoa, mixing well.

  6. Divide the quinoa and zoodles between two plates, then place the salmon on top, sprinkle with chili flakes, to serve.




Calories 487 Protein 38g Carbs 19g Fat 28g


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