Roast tandoori-spiced salmon with quinoa & lemon yoghurt
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Time to make:
$8.10 per serve
(at time of publication)
Full ingredients list:
½ cup quinoa
½ cup gluten-free, reduced-salt chicken stock
2 x 100g skinless salmon fillets
2 teaspoons store-bought gluten-free tandoori paste
1 leek, thinly sliced
3 cups baby spinach or kale
½ cup reduced-fat plain yoghurt
Zest of 1 lemon, plus wedges, to garnish
Nutritional information (per serve)
Instructions and steps:
1 Preheat oven to 200°C. Place quinoa, stock and ½ cup of water in a small saucepan. Bring to the boil, then reduce heat to low, and simmer until liquid is absorbed.
2 Line a baking tray with baking paper. Place salmon on tray and spread tandoori paste over the top of each fillet. Bake in the oven for 10–15 minutes.
3 Spray a medium non-stick frying pan with olive oil and set over a medium-high heat. Cook leek, stirring, for 5 minutes. Add the spinach (or kale) and cook, stirring, for another 5 minutes.
4 Combine the yoghurt and lemon zest in a bowl. Serve the salmon and the quinoa and greens with the lemon yoghurt on the side. Garnish with lemon wedges.
About this recipe
First published: June 2019