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Yoghurt and spice-roasted salmon

Inspired by Sabrina Ghayour; home to simple, vibrant and flavourful fuss-free recipes with an emphasis on Persian and Middle Eastern flavours and delicious ingredients and techniques from around the world.

Download our yoghurt and spice-roasted salmon recipe by clicking the link below.

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Ingredients

  • Serves 4.

  • 440g salmon fillet, skinned

  • 3g fresh coriander, finely chopped

  • ½ lime, zested, juiced

  • 120g Greek yoghurt

  • 10ml olive oil

  • 5g garlic powder

  • 20g rose harissa

  • 3g ground turmeric

  • 3g paprika

  • 3g sea salt

  • 2g ground black pepper

  • Adults need around 2000Kcal/8400kJ a day

    Typical values per portion: Energy 1640kJ/392Kcal

Method

  • 1. Portion the salmon into 4 x 110g pieces.

  • 2. To make the marinade; in a mixing bowl add the coriander, lime zest and juice, yoghurt, oil, garlic powder, harissa, turmeric, paprika, salt and pepper and mix well.

  • 3. Spread the marinade on to the salmon, cover and leave for a couple of hours in the fridge.

  • 4. Preheat oven to 240°C.

  • 5. Place the salmon on s baking tray and cook for 6-8 mins, by which time the salmon should be charred and with a core temperature of 75°C.