Spiced salmon with chickpea salad & yogurt dressing
Who said salads have to be dull? This zingy little number uses ready-made curry paste – we won’t tell!
4 fillet(s), medium
1 can(s), large, drained
1 individual, medium, quartered lengthways and chopped
150 g, finely sliced
Extra Virgin Olive Oil
½ small, finely sliced
2 medium, 1 zested and juiced, 1 cut into wedges
0% fat natural Greek yogurt
1 tablespoon(s), chopped, to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a large baking tray with baking paper and place the salmon fillets on top. Brush with the curry paste and bake in the oven for 10-12 minutes or until the salmon is just cooked.
- Meanwhile, make the salad. Combine the chickpeas, cucumber, radishes and onion in a bowl, along with the olive oil and zest and juice of 1⁄2 a lime. Season to taste.
- In a small bowl, mix together the yogurt and remaining lime juice and season. To serve, divide the chickpea salad between 4 plates and top each with a salmon fillet. Scatter over the remaining zest and dill, and serve with the yogurt dressing and lime wedges on the side.
Swap the salmon for cauliflower steaks to make this veggie. They’ll take 20 minutes to roast