Mexican salmon salad

SERVES 2 PREP 10 mins COOK 20 mins EASY

2 tortillas

2 tbsp olive oil

½ tsp ground coriander

3 tbsp Greek yogurt

1 tsp smoked paprika

2 salmon fillets

1 lime, zested and juiced

2 Little Gem lettuces, separated into leaves 198g can sweetcorn, drained

½ small pack coriander, roughly chopped 300g pack cherry tomatoes, halved

1 Heat oven to 200C/180C fan/gas 6. Cut the tortillas into triangles using scissors, then toss in 1 tbsp of the oil and the ground coriander, season, then tip onto a lined baking sheet and bake for 8-10 mins,

turning halfway, until crisp. Set aside to cool. Heat the grill to high.

2 Mix the yogurt with the smoked paprika and some seasoning, then spoon the yogurt mixture over the salmon. Place fillets on the same baking sheet lined with parchment and put under the grill for 8-10 mins until it’s blackening in places, and flakes into big chunks.

3 While the salmon is cooking, whisk the remaining olive oil with the lime zest and juice to make a dressing, season, then toss the remaining salad ingredients in the dressing. Tip onto a plate and top with the salmon chunks and tortilla chips and serve.

GOOD TO KNOW calcium • folate • fibre • vit c • omega 3 • 3 of 5-a-day

PER SERVING 739 kcals • fat 39g • saturates 11g • carbs 55g • sugars 18g • fibre 11g • protein 36g • salt 1.2g