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

More weights & measures

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

Stay Awake

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.

Variations

Make it gluten free: Check tandoori paste is gluten free.

Make it vegan: Use thinly sliced tofu instead of salmon. Use coconut yoghurt.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 566cal

Kilojoules 2370kJ

Protein 33g

Total fat 36g

–Saturated fat 8g

Carbohydrates 25g

–Sugars 7g

Dietary fibre 7g

Sodium 160mg

Calcium 210mg

Iron 3.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.