Not to be dramatic, but this might be the best thing you'll meal prep this week! Crispy sesame salmon on a bed of miso butter quinoa with roasted tender-stem broccoli... and 40g of protein while it's at it 👌 To make, you'll need: - 4 salmon fillets - 150g dry quinoa - 2 teaspoons of miso paste - 1 teaspoon unsalted butter - 2 spring onions - 3 tablespoons of white sesame seeds - 15g coriander - 350g tender-stem broccoli - 1 teaspoon of sesame oil - 1 teaspoon soy sauce Method: - Preheat the oven to 180°C fan. - Prepare your herbs and vegetables. Finely slice the spring onions and coriander. Prepare the tender-stem broccoli by removing the ends of the stems, set both aside. - In a medium sized frying pan, toast the sesame seeds on a low heat until they’re golden. Once toasted, remove from the pan and set aside. - In a medium pan, add the quinoa with 300ml of cold water, the miso paste and butter. Cover with a lid and bring to the boil. Once boiling reduce to a low simmer and cook for 15 minutes. Until the quinoa is fluffy and has absorbed the water. - Press the salmon fillets into the toasted sesame seeds. Once coated add them to a baking tray and drizzle with half a teaspoon of sesame oil. Cook for 10 minutes. - After 10 minutes, add the tender-stem broccoli to the tray, drizzle the soy sauce and the remaining sesame oil. Cook for a further 5-10 minutes. - Remove the salmon and broccoli from the oven and serve alongside the miso butter quinoa. - To serve, top with the sliced spring onions and coriander. #PureGym #FeelPureGymGood — @puregymofficial TikTok