Instructions
Follow the steps and taste along the way.
Cook the quinoa
Rinse the quinoa in a fine-mesh strainer. Put it in a saucepan with 240 ml of water and half the salt. Bring to a boil, cover, and simmer over low heat for 15 minutes. Remove from the heat and leave covered for another 5 minutes.
Prepare the broccoli
Preheat the oven to 220 °C. Break the broccoli into small florets and toss on a baking sheet with the olive oil, half of the remaining salt, and the black pepper. Spread it out in a single layer and roast for 8 minutes.
Bake the salmon
Pat the salmon dry with a paper towel and cut it into two equal pieces. Place it on the baking sheet with the broccoli, season with the remaining salt, and squeeze a little lemon juice over it. Bake for another 12 to 14 minutes, until the salmon flakes easily with a fork and the broccoli is tender with browned edges.
Mix the lemon dip
Put the skyr in a bowl. Add the finely grated zest of half the lemon, 1 tablespoon of lemon juice, the pressed garlic, and finely chopped dill. Mix well.
Divide into portions
Fluff the quinoa with a fork and divide it between two bowls. Add the roasted broccoli and salmon. Serve the dip on the side or spoon it over the salmon.
