Spiced salmon with chickpea salad & yogurt dressing
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Who said salads have to be dull? This zingy little number uses ready-made curry paste – we won’t tell!
Ingredients
Salmon, raw
4 fillet(s), medium
Curry paste
2 tablespoon(s)
Chickpeas, cooked
1 can(s), large, drained
Cucumber
1 individual, medium, quartered lengthways and chopped
Radish
150 g, finely sliced
Extra virgin olive oil
1 tablespoon(s)
Red onion
½ small, finely sliced
Lime
2 medium, 1 zested and juiced, 1 cut into wedges
0% fat natural Greek yogurt
4 tablespoon(s)
Dill, Fresh
1 tablespoon(s), chopped, to serve
Instructions
1
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.
2
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.
3
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.
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