Roast tandoori-spiced salmon with quinoa and lemon yoghurt

Instructions

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.