Asian Salmon, Broccolini & Quinoa Salad

A delicious and healthy Asian salmon, broccolini & quinoa salad. It is high in protein and low in saturated fat – a perfect meal for people with diabetes.
Main Meal
Gluten Free
Dairy Free
Total Time
20 Minutes


  • 400g skinless Atlantic salmon fillets
  • Spray extra virgin olive oil
  • Cracked black pepper to season
  • ¾ cup quinoa, rinsed and drained
  • 1 ½ cups chicken stock, low or no added salt variety
  • 1 bunch broccolini, chopped
  • ½ cup chopped walnuts
  • 4 cups baby spinach leaves, washed
  • ½ cup fresh coriander leaves, washed and chopped
  • 1 Tbs balsamic vinegar
  • 2 Tbs fresh lime juice
  • 2 Tbs fish sauce
  • 1 Tbs Stevia (Natvia)
  • 2 Tbs extra virgin olive oil


  1. Spray salmon with extra virgin olive oil and season with pepper.
  2. Place in a pre-heated frying pan and cook for 3 minutes each side on medium heat.
  3. Meanwhile, place quinoa and 1 ½ cups stock in a saucepan over high heat.
  4. Cover and bring to the boil. Reduce heat to low.
  5. Simmer for 10 to 12 minutes or until liquid is absorbed.
  6. Blanch broccolini in hot water for 3-4 minutes until tender but still firm.
  7. Flake salmon when cool. Place quinoa in a heatproof bowl.
  8. Add salmon, chopped broccolini, walnuts, baby spinach leaves and coriander.
  9. Pour balsamic vinegar and toss gently to combine.
  10. For dressing, combine lime, extra virgin olive oil, fish sauce and stevia together in a small bowl and pour over salad just before serving.
Nutritional Information
Recipe makes 6 serves

Serving size: 250g

Nutrient Per Serve Per 100g
Energy (kJ) 1638.19 657.26
Energy (Cals) 391.35 157.01
Protein (g) 26.31 10.55
Total fat (g) 23.95 9.61
Saturated fat (g) 3.94 1.58
Carbohydrate (g) 15.96 6.40
Sugars (g) 1.61 0.65
Dietary fibre (g) 3.81 1.53
Sodium (mg) 973.61 390.62

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