Baked Salmon, Tomatoes & Beans With Dill Yoghurt

INGREDIENTS

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

METHOD

1. 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.
2. 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.
3. 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.
4. To make the yoghurt dressing for the salmon, combine the yoghurt, dill and the zest and juice of the other half of the lemon.
5. 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.