Yogurt and Spice Roasted Salmon

Yogurt & spice roasted salmon, I love to cook salman in the oven. It's lary, quick, works really well and you don't need any oil as salmon is naturally fatty and delicious. These linle salmon hites are something I've made tume and time again over the years and this method of roasting them at a high temperature ensures you get a little charring on the outside yet perfectly cooked salmon on the inside. Leftovers also make a great addition to your lunchbox the next day. SERVES & 500g skinless salmon fillet, cut into 4cm cubes FOR THE MARINADE 4 tablespoons Greek yogurt 1 tablespoon garlic granules 1 heaped tablespoon rose harissa 1 teaspoon ground turmeric 1 teaspoon paprika finely grated rest of 1 unwaxed lime and a good squeeze of juice 1 teaspoon olive oil generous amount of Maldon sea salt flakes and freshly ground black pepper TO SERVE tortilla wraps sliced tomatoes finely sliced onion coriander leaves Greek yogurt Preheat your oven to its highest setting (with fan if it has one). Line a baking tray with baking paper. Mix all the marinade ingredients together in a mixing bowl. Add the salmon and turn until well coated in the marinade. Spread the salmon out on the prepared baking tray and roast for 10 minutes until cooked through. Remove from the oven and serve immediately with tortilla wraps, tomatoes, finely sliced onion, coriander leaves and Greek yogurt. SIMPLY DELICIOUS WITH... Maast-o-Esfenaj (see page 72) or Baked Sweet Potato. Za'atar & Garlic Chips (see page 34). EFFORTLESS EATING

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to its highest setting (with fan if it has one). Line a baking tray with baking paper.

Step 2

Mix all the marinade ingredients together in a mixing bowl. Add the salmon and turn until well coated in the marinade.

Step 3

Spread the salmon out on the prepared baking tray and roast for 10 minutes until cooked through. Remove from the oven and serve immediately with tortilla wraps, tomatoes, finely sliced onion, coriander leaves and Greek yogurt.