Large handful of flat-leaf parsley, roughly chopped
4 spring onions, finely sliced
Cook the quinoa in plenty of lightly salted water, according to packet instructions. Add the edamame for the last five minutes of cooking.
Meanwhile, heat 1 tablespoon of oil in a non-stick frying pan and cook the salmon, skin-side down for about 3–4 minutes until golden and crispy.
Carefully flip over and cook for a further couple of minutes, until the salmon is just cooked through.
In a large bowl, mix everything except the salmon together. Divide between four bowls, then top each one with a salmon fillet before serving.
Recipe by Jody Spencer
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