This vibrant high-protein plate brings together flaky pan-seared salmon, a warm quinoa and feta salad, roasted broccoli florets, and a perfectly cooked sunny-side-up egg. Balanced, nourishing, and deeply flavorful, it’s a complete meal designed for energy, clean eating, and everyday satisfaction.

Charred-Salmon-Crunchy-Broccoli-Power-Salad

Ingredients

For the Salmon

  • 1 salmon fillet (150–180g)
  • 1 tbsp olive oil
  • Salt and black pepper, to taste
  • ½ tsp smoked paprika
  • ½ tsp garlic powder

For the Quinoa Salad

  • 1 cup cooked quinoa (cooled slightly)
  • 2 tbsp feta, crumbled
  • 2 tbsp spring onions, finely chopped
  • 1 tbsp lemon juice
  • 1 tsp olive oil
  • Salt & pepper, to taste

For the Roasted Broccoli

  • 1½ cups broccoli florets
  • 1 tbsp olive oil
  • Salt & pepper

For the Egg

  • 1 egg
  • 1 tsp butter or oil
  • Pinch of salt

Instructions

1. Roast the Broccoli

  1. Preheat oven to 220°C (425°F).
  2. Toss broccoli with olive oil, salt, and pepper.
  3. Spread on a tray and roast 12–15 minutes, until crisp and lightly charred.

2. Cook the Salmon

  1. Heat a pan over medium-high heat.
  2. Rub salmon with olive oil, paprika, garlic powder, salt and pepper.
  3. Cook skin-side down for 4–5 minutes, then flip and cook 2–3 minutes more.
  4. Remove and flake gently into chunky pieces.

3. Make the Quinoa Salad

  1. In a bowl, combine quinoa, feta, spring onions, lemon juice, olive oil, salt, and pepper.
  2. Mix well to create a warm, fluffy textured salad.

4. Fry the Egg

  1. Heat a non-stick pan with a little butter/oil.
  2. Crack in the egg and cook on low heat until the white sets and the yolk stays bright.
  3. Season lightly.

5. Assemble the Plate

  1. Add the quinoa salad.
  2. Place the salmon beside it.
  3. Add the roasted broccoli.
  4. Finish with the sunny-side egg on top or on the side.

Chef’s Tips

✔ Get perfectly crispy salmon

Press the fillet gently onto the hot pan for the first 10 seconds so the skin crisps evenly without curling.

✔ Boost flavor in the quinoa

Cook quinoa in vegetable or chicken stock instead of plain water for deeper taste.

✔ Add texture

A handful of toasted almonds or pumpkin seeds adds crunch and makes the salad more satisfying.

✔ Make it meal-prep friendly

Roast a large batch of broccoli and cook extra quinoa — the components store beautifully for 3 days.

✔ Want extra richness?

Drizzle a teaspoon of garlic-lemon butter over the salmon before serving.

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