WEDNESDAY Turmeric salmon with warm saag aloo salad
SERVES 2 GF DF HANDS-ON TIME 10 MINS TOTAL TIME 30 MINS
◆ 300g baby salad potatoes (halve any larger ones) ◆ 1 red onion,
cut into small wedges ◆ 1 tsp cumin seeds ◆ 2cm root ginger, shredded
◆ 1 tbsp olive oil ◆ 2 unpeeled garlic cloves ◆ 100g young spinach ◆ 2 x skin-on salmon fillets ◆ ½ tsp ground turmeric ◆ 2 tbsp natural yogurt*
1 Preheat the oven to 200°C, fan 180°C, gas 6.
Toss the potatoes, red onion, cumin seeds and ginger with the oil, then transfer to a roasting tin with the garlic cloves. Roast for 25 minutes, or until the potatoes are golden and tender. 2 Around 10 minutes before the end of the cooking time, dust the salmon flesh with the turmeric and season. Put, skin-side down, in an ovenproof frying pan set on the hob. Turn on the heat and cook for 2 minutes, until the skin is just starting to crisp up, then turn over so the fillets are skin-side up. Transfer the pan to the oven and roast for 8 minutes.
3 When the potatoes are cooked, remove the tin from the oven and squeeze out the garlic cloves. Add the spinach, let it wilt in the residual heat and stir through to combine. 4 Divide the vegetables between two plates, top with the salmon and drizzle with the yogurt. *Use unsweetened dairy-free natural yogurt if required. 517cals; 27g fat (5g sat fat); 34g protein; 5g fibre; 30g carbs; 7g total sugars; 0.3g salt
NOTES Omega-rich, heart-healthy salmon is great at taking on different flavours. Health experts recommend eating oil-rich fish such as salmon at least once a week.