Name: Coriander salmon with curried quinoa & pomegranate
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 120g quinoa rinsed; 320g fine green beans trimmed and cut into thirds; 15g pack coriander; 15g fresh ginger peeled and chopped; 1 lemon juiced; ½ tsp ground cumin; 1 green or red chilli seeds removed and chopped; 1 tsp ground coriander; 4 wild skinless salmon steaks (460g); 1 tbsp extra virgin olive oil; 2-3 courgettes (320g) halved and sliced; 2 red onions finely chopped; 2 tsp garam masala; 2 tsp vegetable bouillon powder; 400g can chickpeas drained; 150g pomegranate seeds

Coriander salmon with curried quinoa & pomegranate

You should aim to eat oily fish at least once a week, as the beneficial omega-3 fatty acids that support heart health can’t be made by your body

45 min total 20 min prep 25 min cook 4 526 cal

Instructions

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1 Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Boil a saucepan of water, add the quinoa and cook for 5 mins. Add the beans, bring back to the boil, then simmer for 10 mins. Remove from the heat and leave to stand for 5 mins, then drain, rinse and drain again.
2 Meanwhile, blitz the fresh coriander, ginger, lemon juice, cumin, chilli and ground coriander in a small bowl using a hand blender. Arrange the salmon steaks on the baking sheet, then spread a teaspoon of the coriander mix on each one, saving the rest for later. Bake for 8-10 mins, depending on the thickness of the salmon.
3 Heat the oil in a non-stick pan and stir-fry the courgettes and onions for 8-10 mins over a medium heat until softened and starting to colour. Stir in the garam masala, bouillon powder and remaining coriander mixture, then add the chickpeas and cook for a minute. Tip into a serving bowl and stir through the cooled quinoa, green beans and pomegranate seeds. Spoon half onto two plates and flake over 2 of the salmon fillets.
4 Reserve the remaining two portions of quinoa salad and salmon to eat cold for lunch the next day, if you like. Will keep chilled for up to two days.