Method                    
1. Heat a flat pan over medium heat and add olive oil. Season the salmon with Salt, black pepper, and garlic powder.                    
2. Add butter to the pan and baste the salmon by spooning the melted butter and oil over the top.                    
3. Cook the salmon gently on each side for 5 minutes (10 minutes total), then set it aside.                    
4. In the same pan, add onions, garlic, cherry tomatoes, and dry oregano. Sauté these ingredients, then add cooking cream and mustard sauce. Stir continuously until the sauce thickens.                    
5. Return the salmon to the pan, placing it in the sauce, and simmer on low heat for 5 minutes.                    
6. Meanwhile, on a flat tray, arrange cubed potatoes and season with Salt, black pepper, dry oregano, and garlic powder. Drizzle with olive oil and bake in a preheated oven at 180°C (356°F) for 15 minutes.                    
7. Remove the potatoes from the oven once done.                    
8. In a separate pan with boiling water, cook quinoa for 6 minutes or until done, then drain.                    
9. Arrange the roasted potatoes on a plate, mix with the cooked quinoa, and place the salmon fillet on top along with some cherry tomatoes. Pour the thickened sauce over the salmon. Garnish with spring onions and Cajun spices.                    
 

Ingredients

• 250g Salmon Fillet
• 150g Potatoes
• 70g Mushrooms
• 40g Cherry Tomatoes
• 40g Onions
• 10g Garlic
• 5g Salt
• 5g Black Pepper
• 5g Garlic Powder
• 5g Coriander
• 5ml Lemon Juice
• 200g Cooking Cream
• 10g Mustard Sauce
• 40g Quinoa
• 5g Dry Oregano
• 10g Butter
• 10ml Olive Oil