Place quinoa in a small saucepan, cover with about 2 cups of hot water and bring to the boil. Reduce heat to a simmer and cook for 13–15 minutes or until tender. Drain quinoa well and place in a large bowl. Next, make the salsa verde. Combine all ingredients in a small food processor and blend until smooth. For a chunky salsa verde, chop everything finely with a knife and stir together. Heat a heavy-based pan over medium-high heat. Add the canola oil then place fillets into the pan, skin side down. Hold fillets down with an egg slide or your fingers for the first 20 seconds of cooking to ensure even, crisp skin. Cook for 3–4 minutes, turn over and turn heat down to medium. Cook for a further 3–4 minutes or until just cooked through. Remove fish from pan and set aside. Add broccolini and asparagus to the same pan and cook until just tender but still bright green. Stir into quinoa with most of the dill (keep a little for serving) and the juice of half a lemon. Divide quinoa salad between serving plates. Top with fish, reserved dill, pomegranate and salad verde
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