Huon Salmon Autumn Bowl

Roasted autumn vegetables and warm quinoa paired with juicy Huon Salmon makes for a perfect meal for these cooler nights. Use your favourite autumn veg such as sweet potato and Brussel sprouts.

Huon Salmon Autumn Bowl
10 Minutes
30 Minutes


  • 4 x 140g Fresh Huon Salmon Portions
  • 2 Cups cooked quinoa, warm
  • 1 bunch baby carrots, halved lengthways
  • Small cauliflower full head, cut into small florets.
  • 1/2 bunch kale
  • To serve, toasted sunflower seeds
  • Dressing:
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, crushed to a paste
  • 1 tbsp olive oil


  1. 1

    Preheat oven to 220C. Arrange carrots and cauliflower on a baking tray and drizzle with 2 tbs olive oil and season with salt and pepper. Make sure the veg are coated evenly with oil, then roast in the oven for 20 minutes, or until starting to turn golden. Give the pan a shake to toss the vegetables at the 10-minute mark.

  2. 2

    Meanwhile, tear the kale into strips and toss in a bowl with 1 tbs olive oil and salt and pepper. Add the kale to the vegetables and roast for another 5 minutes.

  3. 3

    Preheat a frypan with a little olive oil and carefully cook the Salmon until golden on both sides.

  4. 4

    In a small bowl whisk together dressing ingredients, add some water, a few tablespoons at a time and continue to stir until you get a nice runny cream consistency. Season to taste.

  5. 5

    To serve, divide quinoa into four bowls, arrange the roasted vegetables then add the Huon Salmon. Drizzle with the dressing, sprinkle the sunflower seeds and serve.


Anita Wheeler rated this at 0 5 stars
Hi Joan, Thanks for picking up on this. We have added the missing ingredients.

Joan Simms rated this at 0 5 stars
Dressing ingredients? mentioned in method but not listed in ingredients