We all know the importance of eating healthy food but practising what we preach isn’t always so simple.
Life in the 21st century can be crazy busy. Never before have we parents had to cram so much into a 24 hour window: work, family, exercise, sleep and of course the holy grail that is ‘me time’.
With such packed lives, following a healthy diet can fall down the list of priorities but luckily thanks to Iceland you don’t have to be David Blaine to magically conjure up healthy dinners every night!
Iceland’s aisles (both physical and virtual – as you can also shop online too) are jam-packed with nutritious foods, ensuring you and your family can easily follow a balanced diet and enjoy your ‘5 A DAY’.
One of my favourite healthy meals made from Iceland ingredients is this super tasty salmon with zesty bean quinoa and a side of asparagus spears with salted butter.
It takes less then 40 minutes to make – so it’s perfect for busy mums like myself.
Everything is cooked from frozen, so there is none of the hassle of waiting for ingredients to defrost either.
Wonderfully vibrant and full of nutrients-
The perfect midweek dinner.
Iceland’s wild pink salmon fillets are rich and flavoursome with a beautiful pink hue and what’s more, the store currently has a 3 for £10 offer on all frozen fish, so it’s unbelievable value too.
Who said eating healthily had to be expensive anyway?!
The frozen zesty bean quinoa (£1.50 for 500g) is pre-prepared with green beans, kidney beans, sweetcorn, red pepper, peas, soya beans and sunflower seeds so it’s bursting with vitamins, nutrients and minerals.
Plus its incredibly convenient – imagine making such an impressive quinoa mix from scratch!
Oh and it’s incredibly tasty too.
I simply added a drizzle of olive oil, a squeeze of lemon and salt and pepper to garnish and et voilá – a delicious, healthy and easy meal for two in less than 40 minutes.
A super, superfood of a dish!
Here’s the quick and easy recipe so you can try it for yourself:
Ingredients (serves 2)
- 2 x wild pink salmon fillets
- 250g zesty bean quinoa
- A drizzle of olive oil
- Juice of 1 lemon
- Salt and Pepper to garnish
Method (10 minutes prep time / 30 minutes cooking time)
To cook the salmon:
1. Pre-heat oven to 180 degrees °C
2. Remove required amount from all packaging.
3. Wrap fillet each loosely in foil.
4. Place on a baking tray near the middle of the oven 25 – 30 minutes
While the salmon is cooking in the oven move onto the quinoa.
The quinoa takes just 9 minutes to cook in the microwave and the instructions are incredibly simple.
1. Remove from all packaging.
2. Place into a large microwaveable dish.
3. Cover with film and pierce several times.
4. Cook for 6 minutes.
5. Stir, cook for a further 3 minutes.
6. Stand 1 minute, stir before serving.
Serve the salmon and quinoa together, drizzle with olive oil, a squeeze of lemon juice and sprinkling of salt and pepper to taste.
To accompany the dish, I just love Iceland’s asparagus spears with salted butter (£2 for 300g).
Frozen vegetables are often healthier than their fresh counterparts as they are frozen at source and nothing is added.
Again fish you see on fish counters elsewhere are simply frozen and defrosted so why not buy freshly frozen from Iceland?
To heat the asparagus-
Simply microwave from frozen (do not defrost).
Cook on full power for 5 minutes.
1. Remove sleeve & pierce film lid several times.
2. Place onto a microwaveable plate.
3. Cook for 4 minutes.
4. Gently shake, cook for a further 1 minute.
5. Gently shake, stand for 2 minutes before serving.
Is your mouth watering yet? I know mine is!
This is a commissioned post for Iceland. To read more about the partnership and to enter to win £500 vouchers, click HERE.
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