The ideal triathlon training meal, packed full of quality protein, omega-3s and slow-releasing carbs. You can even make it in advance!
You can prepare this Moroccan-style salmon in a parcel in advance. Just make up the parcels and store in the fridge up to 24 hours before you want to eat them.
Good quality protein and omega-3s from the salmon as well as mineral-rich, slow-releasing carbs from the quinoa mix, this is a great one for your triathlon repertoire.
Preheat the oven to 200°C/180°C Fan. In a bowl, mix the quinoa with the onion, herbs and spices, garlic, lemon zest, olives, preserved lemon and 1 tbsp olive oil. Season.
Lay the squares of paper flat, spoon ¼ of the mix into the centre of each, then add a salmon filet on top, followed by a few slices of tomato. Squeeze over some lemon juice and drizzle with the remaining tbsp of olive oil. Season and add another pinch of smoked paprika.
Bring together the two opposite sides of the parcel and fold over a couple of times, then tuck in the ends so that the parcel is secure, but not too tightly wrapped.
Bake for 8-10mins. Remove and transfer each parcel to individual plates. Serve with extra lemon wedges if required.
