1. Heat a griddle pan until hot or heat a BBQ until hot – if using charcoal, wait until it has turned light grey. 
2. Using a sharp knife, make 2 slashes on either side of the bream and drizzle with a little of the oil. Season with salt and black pepper.
3. Either lay onto the griddle pan, or onto the BBQ and cook on either side for 10-12 minutes until the fish is slightly charred and cooked all the way through. The flesh will flake slightly when pressed gently. 
4. Meanwhile, place the quinoa, avocado, cherry tomatoes, 3 of the spring onions, the ground coriander and cumin, chilli and half the coriander, lime zest and juice into a bowl. Season with salt and black pepper and mix until combined. 
5. Divide between serving plates and serve the sea bream alongside, with the last of the spring onion, coriander, lime zest and juice scattered over the top. 

• Place the salmon* in an oven-proof dish and cook at 180°C/356°F for 12-15 minutes until cooked through – or use an air-fryer, microwave or frying pan and cook accordingly. Remove the skin after cooking and divide into pieces. 

• Heat the quinoa in the microwave according to packet instructions (usually 2 minutes!) 
• Place the salad leaves, tomatoes, cucumber, and olives in two bowls, and top with the quinoa, salmon pieces, and avocado. 
• Combine the lemon juice, basil, and olive oil in a small dish or jug to make a dressing and drizzle over each salad. 
• Enjoy (alfresco ideally!) 

*Salmon raised in ASC farms have the room to move in fresh, clean waters, meaning it’s better for the health of the environment and of the fish. 

 Recipe and pictures courtesy of Nic’s Nutrition.