1 tsp finely chopped fennel seeds
1/2 tsp paprika
1/2 tsp chilli flakes
130 g salmon steaks
1 olive oil spray
1 medium lemon
1 1/2 garlic cloves, thinly sliced
120 g frozen broad beans
1 tsp dill
300 g non-fat natural yoghurt
100 g baby spinach leaves
1 400g can diced tomatoes
150 g mushrooms, thickly sliced
- Preheat oven to 220°C. Combine the fennel seeds, paprika and chilli together. Dust the salmon in the spice mixture. Cut half the lemon into thin slices.
- Lightly spray an ovenproof frying pan with olive oil and heat over medium heat. Add the salmon and cook for 1 1/2 minutes each side or until browned but not quite cooked through. Transfer to a plate. Add garlic to the pan and cook, stirring, for 1 minute. Add the lemon slices and cook, turning, for 1 minute. Add tomatoes and mushrooms. Bring to a simmer then place salmon on top. Transfer frying pan to oven and bake for 5 minutes.
- In the meantime pour boiling water over the broad beans and stand for 1 minute. Drain and then squeeze beans from skins. Remove pan from oven and gently stir in beans. Bake for a further 5 minutes, until the fish is just cooked.
- To make the yoghurt dressing for the salmon, combine the yoghurt, dill and the zest and juice of the other half of the lemon.
- Plate the salmon and bean mixture on a bed of spinach and top the salmon with the yoghurt dressing. Serve.
The Carousel thanks Fernwood Fitness for this recipe.