Gather your ingredients, preheat the oven to 200°C/180°C fan/gas 6.
Put the salmon and broccoli on a baking tray, drizzle with olive oil and season well. Bake for 15 minutes, then remove from the oven and allow to cool.
Meanwhile, place the quinoa into a large pan and cover with the water. Bring to the boil, reduce to a simmer and cook uncovered for 15 minutes. Remove from the heat, cover and allow to steam for a further 5 minutes. Fluff the quinoa with a fork and leave to cool completely.
Mix dressing ingredients together.
Combine the quinoa, broccoli, spinach, cucumber, spring onions, coriander and parsley. Mix well and transfer to a serving plate. Top with the flaked salmon, and sesame seeds, then drizzle with the miso dressing.
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