Heat the oven to 200 degrees. Dice the sundried tomatoes and carrot into thin strips. Rinse the chickpeas under cold water. Season the salmon with salt, black pepper and lemon juice. Cook the fish in the oven for 13-15 minutes.

Prepare the quinoa. For this add 200ml of water to a pot, then quinoa and cook on a low heat for 10-15 minutes. The quinoa is ready when the water has been absorbed and quinoa is soft. Season with salt.

Heat a drop of oil on a pan, then add the carrot and chickpeas and slightly heat everything through. Next add the sundried tomatoes and continue to cook for an additional few minutes. Remove from heat.

For the salad dressing mix the lemon juice, honey, Dijon mustard and salt in a bowl.

Mix the rucola, boiled quinoa, warm vegetables and salad dressing in a bowl.

Serve oven baked salmon with warm quinoa chickpea salad. Enjoy!