Salmon with Quinoa and Avocado Dip

Soak the quinoa in cold water for 10 minutes. Then drain, place in 300 ml of salted boiling water, and cook over low heat for 15 minutes with the lid on. Turn off the hob and let it rest for another 15 minutes.

Preheat the oven to 180 °C for top and bottom heating. Pat the salmon dry with a paper towel, sprinkle with salt and ground pepper. Place on a baking sheet lined with baking paper and once the oven is preheated, insert and bake for 15 minutes.

For the dip, blend half an avocado without the pit and skin together with the other ingredients.