Serves 2, Prep; 10 mins plus 1 hour chill, Cook; 15 mins

What you need:

2 salmon fillets (125g each)

100g quinoa, cooked

1 zucchini

1/2 tbsp. olive oil

1 garlic clove, crushed

70g sundried tomatoes, rinsed, chopped

Salmon Marinade:

2 tbsp. tamari

1/2 tbsp. olive oil

1/2 tsp. paprika

1/2 tsp. hot paprika

1 tbsp. rice vinegar

1 tbsp. black sesame seeds

chilli flakes to taste.

What you need to do:

Mix together the ingredients of the marinade and cover the salmon to marinate for about 1 hour.

While the salmon is marinating, cook the quinoa and spiralise the zucchini.

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

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

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.

Dive the quinoa and zoodles between plates, then place the salmon on top, sprinkle with chilli flakes to srve.