Tandoori salmon with toasted coconut greens

This high fibre tandoori roasted salmon is full of flavour and ready in just 25 mins.

Serves: 4
Time to make: 25 mins

Ingredients

4 x 130g skinless salmon fillets, bones removed
2 tablespoons tandoori paste
2 cups green beans, halved diagonally
2 cups snow peas
6 cups baby spinach
1 tablespoon shredded coconut, toasted
1 long red chilli, thinly sliced
2 tablespoons chopped fresh coriandercilantroX
250g microwavable brown rice, heated
½ cup low-fat plain yoghurt
1 clove garlic, crushed
1 teaspoon chopped fresh dill
lemon wedges, to serve

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.