Description

A vibrant and healthy Coriander Salmon served with curried quinoa, green beans, and pomegranate seeds. This flavorful dish combines the freshness of herbs and spices with tender salmon baked to perfection and a nutritious quinoa salad infused with aromatic garam masala and chickpeas.

Ingredients

Scale

Quinoa & Vegetables

120g quinoa, rinsed
320g fine green beans, trimmed and cut into thirds
2–3 courgettes (320g), halved and sliced
2 red onions, finely chopped
400g can chickpeas, drained
150g pomegranate seeds

Spices & Herb Mix

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
2 tsp garam masala
2 tsp vegetable bouillon powder

Protein & Oil

4 wild skinless salmon steaks (460g total)
1 tbsp extra virgin olive oil

Instructions

Cook the quinoa and beans: Heat a saucepan of water to a boil, add the rinsed quinoa and cook for 5 minutes. Then add the trimmed green beans and bring back to the boil. Reduce the heat and simmer for 10 minutes. Remove from heat and let it stand for 5 minutes before draining, rinsing, and draining again.
Prepare the coriander spice mix: In a small bowl, blitz fresh coriander, chopped ginger, lemon juice, ground cumin, chopped chilli, and ground coriander using a hand blender until well combined.
Bake the salmon: Preheat the oven to 200°C (180°C fan)/gas mark 6 and line a baking sheet with parchment. Arrange the salmon steaks on the sheet and spread about a teaspoon of the coriander mixture on each salmon piece, reserving the rest. Bake for 8-10 minutes depending on thickness, until cooked through.
Cook the courgette and onions: Heat the olive oil in a non-stick pan over medium heat. Stir-fry the courgettes and onions for 8-10 minutes until softened and beginning to brown.
Combine spices and chickpeas: Add the garam masala, vegetable bouillon powder, and the remaining coriander mixture to the pan. Stir to combine then add the drained chickpeas and cook for 1 minute until heated through.
Assemble the quinoa salad: Transfer the cooked vegetables and chickpea mixture to a large serving bowl. Stir in the cooled quinoa and green beans along with the pomegranate seeds.
Serve the dish: Spoon half of the quinoa salad onto two plates and top each with two salmon steaks, flaking the fish slightly. Reserve the remaining salmon and salad for lunch the next day, storing chilled for up to two days.

Notes

This recipe can be stored in the refrigerator for up to two days, making it perfect for meal prep or next-day lunch.
Adjust the chilli quantity based on your desired spice level.
Use wild salmon for sustainable and flavorful fish.
Ensure quinoa is rinsed thoroughly before cooking to remove bitterness.
To make this recipe vegan, substitute salmon with tofu or tempeh and use vegetable oil instead of olive oil if preferred.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: Indian-Inspired

Keywords: coriander salmon, curried quinoa, pomegranate salad, healthy fish recipe, Indian spices, garam masala salmon, quinoa salad, easy baked salmon