• 4 salmon fillets
  • 2 tablespoons dried chamomile flowers
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • 1 tablespoon chopped fresh herbs (such as parsley, dill, or basil)
  • Lemon wedges for serving

Cooking Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a small saucepan, combine the chamomile flowers, honey, soy sauce, lemon juice, minced garlic, salt, and pepper. Heat over medium-low heat for 5 minutes, stirring occasionally to infuse the flavours of chamomile into the glaze. Remove from heat and let it cool slightly.
  3. Place the salmon fillets on the prepared baking sheet and brush the chamomile honey glaze over each fillet, reserving some glaze for later.
  4. Bake the salmon in the preheated oven for about 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
  5. While the salmon is baking, rinse the quinoa under cold water to remove any bitterness. In a saucepan, combine the quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes.
  6. Fluff the quinoa with a fork and stir in the chopped fresh herbs.

Serve the cooked salmon over a bed of herbed quinoa, drizzle with the reserved chamomile honey glaze, and garnish with lemon wedges.  


    1. Feel free to adjust the recipe based on your preferences or dietary restrictions.
    2. Add your favourite steamed vegetables or a fresh salad for a complete meal.

    Indulge in the tantalising glaze of this salmon recipe. It’s truly finger-licking good!

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