Roast tandoori-spiced salmon with quinoa and lemon yoghurt

This roast tandoori-spiced salmon with quinoa and lemon yoghurt has incredible depth of flavour, simple enough to make on a weeknight and impressive enough to serve weekend dinner guests.

Serves: 2

Time to make: 20 mins

Ingredients

More weights & measures

½ cup quinoa
½ cup salt-reduced stock or miso
2 x 100g salmon fillets
2 teaspoons tandoori spice paste
spray oil
1 leek, thinly sliced
3 cups kale, silver beet or spinach leaves
½ cup plain low-fat yoghurt
zest of 1 lemon, plus wedges to garnish

Instructions

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1Preheat oven to 200°C. In a saucepan, place quinoa and add stock and ½ cup of water. Bring to the boil, reduce heat and simmer until liquid is absorbed and quinoa is tender but not mushy.

2 Line a baking dish with baking paper. Place salmon on dish and spread spice paste over the top of each fillet. Bake in the oven for 10-15 minutes, until just cooked through.

3 In a pan, heat oil over medium-high. Add leek and cook, stirring, for about 5 minutes until soft and browned. Add kale and cook, stirring, for another 5 minutes, until soft.

4 In a bowl, combine yoghurt and zest. Serve salmon with quinoa and vegetables with yoghurt on the side. Garnish with lemon wedges.

Variations

Make it gluten free: Check stock or miso and spice paste are gluten free.

Nutrition Info (per serve)

Calories 607 cal

Kilojoules 2540 kJ

Protein 34 g

Total fat 31 g

Saturated fat 6 g

Carbohydrates 40 g

Sugar 12 g

Dietary fibre 10 g

Sodium 410 mg

Calcium 520 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.