Roast tandoori-spiced salmon with quinoa and lemon yoghurt
(at time of publication)
- 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
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.
Nutrition Info (per serve)
Total fat 31g
–Saturated fat 6g
Dietary fibre 10g
Make it gluten free: Check stock or miso and spice paste are gluten free.
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