Tandoori salmon with toasted coconut greens

Instructions

1 Brush salmon with tandoori paste. Spray a large non-stick frying pan with olive oil and set over a medium heat. Cook salmon to your liking, or 3 minutes per side for medium. Transfer to a plate and rest for 5 minutes.

2 Wipe pan clean and lightly spray again with olive oil. Return to a medium heat. Stir-fry beans and snow peas for 3 minutes, or until tender. Add spinach and toss until it wilts. Add half of the coconut and the chilli and toss to combine. Season with cracked black pepper.

3 Add remaining coconut and coriander to heated rice. In a bowl, whisk together yoghurt, garlic and dill. Serve salmon with coconut greens, rice, dill yoghurt and lemon wedges.