Friday, 12 June 2026
2 minutes

Sesame Crusted Salmon, Miso Butter Quinoa and Roasted Tender-Stem Broccoli Recipe

Full of flavour and packed with goodness, try our sesame crusted salmon with miso butter quinoa and roasted tender-stem broccoli.

Sesame-crusted salmon fillet with quinoa and broccoli on a silver plate

If you’re craving a meal that’s satisfying and packed with flavour, our sesame crusted salmon delivers on every level. Crispy, nutty salmon pairs beautifully with miso-infused quinoa, while tender roasted broccoli adds the perfect fresh crunch. Our Sesame Crusted Salmon, Miso Butter Quinoa and Roasted Tender-stem Broccoli recipe is as tasty as it is simple to make. A balanced meal with 40g of protein, it feels indulgent without being complicated.

Ideal for weeknight dinners, meal prep or a special lunch, this is great addition to your weekly recipe rotation and will be ready in no time.

Person garnishing meal prep containers with broccoli, quinoa and salmon

Serves: 4
Prep time: 10 mins
Cook time: 30 mins

Ingredients

  • 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.

Leftovers:

Pop any leftovers into an airtight container in the fridge and it will keep for up to 3 days. Leftovers are best enjoyed cold.

Want more feel good lunch recipes or perfect meals for two? If you like recipes like this, try our Sticky Halloumi and Chickpea Wellness Bowl

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