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