Spiced salmon with chickpea salad & yogurt dressing
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 tablespoons, 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.