MIDDLE EASTERN SALMON TRAY BAKE

Serves 2 Preparation time 15 minutes Cooking time 45 minutes Suitable for gluten-free diets

“Ring the changes and use cod or haddock in place of salmon.”

INGREDIENTS

• 350g/12oz new potatoes, quartered

• 2 tbsp olive oil

• 1-2 tsp ras el hanout

• 300g/11oz cauliflower florets

• Salt and ground black pepper

• 1 red bell pepper, deseeded and sliced (approximately 125g/41/2oz)

• 2 salmon fillets (approximately 425g/15oz)

• 100g/4oz 0% fat Greek yoghurt

• Juice and zest of 1 lemon

• 40g/11/2 oz pomegranate seeds

• A small bunch of fresh mint or coriander leaves

1. Preheat oven to 200°C, 400°F, Gas 6 and line a baking tray with baking parchment.

2. Place the new potatoes in a bowl, drizzle with 1 tbsp of olive oil, then sprinkle over the ras el hanout and season with salt and freshly ground black pepper. Mix well so that the potatoes are covered in the oil and spices. Tip the potatoes onto the prepared baking tray, place in the preheated oven and cook for 25 minutes.

3. Cut the cauliflower into small bite-sized florets, then add them with the pepper pieces to the baking tray of potatoes. Add another ½ tbsp of olive oil and

mix the vegetables well. Add the salmon fillets (or your fish of choice) on top of the vegetables, drizzle with the rest of the olive oil, return to the oven and cook for a further 20 minutes.

4. Meanwhile, mix the yoghurt with the lemon zest.

5. When the salmon is cooked through, remove and squeeze over the lemon juice. Drizzle over the yoghurt dressing (or serve in a bowl on the side) and garnish with pomegranate and mint or coriander leaves.

Per serving: energy 591kcal; fat 30g; saturated fat 5g; protein 35g; carbs 44g; sugars 13g; fibre 8g.

‘Ring the changes and use cod or haddock in place of salmon’