Spiced salmon with pea and herb rice and yogurt sauce

½ tsp curry powder

2 tsp olive oil

1 small (100g) salmon fillet

50g (uncooked weight) brown or wholegrain rice – if using pre-cooked rice, it’s 100g 50g frozen peas, defrosted

Small bunch of green herbs – parsley, coriander or mint ½ lime, juiced

1 tbsp full-fat Greek yogurt

2cm chunk of cucumber, finely chopped

Preheat grill to high. Mix the cumin, coriander, chilli powder, 1 tsp of olive oil and some seasoning together, then use to coat the salmon. Cook under the grill for 2-3 minutes on each side.

Heat remaining olive oil in a pan and cook the onion for 5-8 minutes until soft, then add the rice, peas, herbs and some seasoning.

Stir for 1 minute to heat through, then squeeze over half the lime juice.

Mix the yogurt, cucumber, remaining lime juice and some seasoning together and serve with the salmon and rice.

If you can find it, using wild salmon will lower the calories by about 40 as wild salmon is less fatty than the farmed version.