Ingredients: 

• 1 red pepper
• 1 tbsp. olive oil
• 4 wild salmon fillets
• 1 tsp. spices for salmon
• 1 ⅓ cup (200g) sugar snaps
• 4 cups boiling water (1l)
• 1 ⅓ cup (250g) cooked quinoa
• 2 handfuls fresh parsley
• 2 tbsp. fresh chives 

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In the meantime, cut the peppers into strips. Heat the oil in a pan on medium heat and stir fry the pepper for 5 minutes. 
3. Place the salmon on a tray covered with baking paper, season with spices and cook in the oven for 10 minutes.
4. Place sugar snaps in a colander and pour over the boiling water. Then add the sugar snaps and quinoa to the peppers and heat up for 4 minutes on medium heat.
5. Chop parsley and chives and mix into the quinoa. Serve as a side with the salmon.

Prep time: 5 minutes
Cook time: 20 minutes

• Calories: 325
  Protein: 25g
  Carbs: 17g
  Fats: 26g