Coriander Salmon with Curried Quinoa and Pomegranate

Name: Coriander Salmon with Curried Quinoa and Pomegranate
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 4 wild skinless salmon steaks; 120 g quinoa, rinsed; 400 g can chickpeas, drained; 320 g fine green beans, trimmed and cut into thirds; 2.5 courgettes, halved and sliced; 2 red onions, finely chopped; 150 g pomegranate seeds; 15 g fresh coriander; 15 g fresh ginger, peeled and chopped; 1 lemon, juiced; 1 tbsp extra-virgin olive oil; 2 tsp garam masala; 2 tsp vegetable bouillon powder; 1 tsp ground coriander; 0.5 tsp ground cumin; 1 green or red chilli, seeds removed and chopped

A vibrant and healthy meal featuring oven-baked salmon topped with a zesty coriander herb paste. Served alongside a protein-packed quinoa salad tossed with chickpeas, tender courgettes, and sweet pomegranate seeds.

Servings4 Portions

Prep Time20 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

wild skinless salmon steaks
4
quinoa, rinsed
120 g
can chickpeas, drained
400 g
fine green beans, trimmed and cut into thirds
320 g
courgettes, halved and sliced
2.5
red onions, finely chopped
2
pomegranate seeds
150 g
fresh coriander
15 g
fresh ginger, peeled and chopped
15 g
lemon, juiced
1
extra-virgin olive oil
1 tbsp
garam masala
2 tsp
vegetable bouillon powder
2 tsp
ground coriander
1 tsp
ground cumin
0.5 tsp
green or red chilli, seeds removed and chopped
1

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6) and line a large baking sheet with parchment paper. Bring a saucepan of water to a boil, add the quinoa, and cook for 5 minutes. Add the trimmed green beans to the same pot, bring back to a boil, and simmer for another 10 minutes. Remove from heat, let stand for 5 minutes, then drain thoroughly and rinse with cold water.

While the quinoa is cooking, prepare the herb paste. Using a hand blender or small food processor, blitz the fresh coriander, ginger, lemon juice, cumin, chilli, and ground coriander until smooth. Arrange the salmon steaks on the prepared baking sheet and spread 1 teaspoon of the herb mixture over each fillet. Set the remaining paste aside for the salad.

Bake the salmon for 8–10 minutes, depending on the thickness of the steaks, until just cooked through. Meanwhile, heat the olive oil in a large non-stick pan. Stir-fry the sliced courgettes and red onions over medium heat for 8–10 minutes until softened and lightly browned.

Stir the garam masala, bouillon powder, and the reserved coriander paste into the vegetables. Add the drained chickpeas and cook for 1 minute. Transfer the mixture to a large bowl and toss with the cooled quinoa, green beans, and pomegranate seeds. Serve two portions warm with two salmon fillets, and save the rest for a delicious cold lunch the next day.