Description

A vibrant and healthy coriander salmon dish served with curried quinoa, green beans, courgettes, chickpeas, and a burst of pomegranate seeds. Perfectly baked salmon with a fresh, spicy coriander marinade pairs beautifully with a warm, aromatic vegetable and quinoa salad spiced with garam masala and vegetable bouillon.

Ingredients

Scale

Quinoa and Vegetables

120g quinoa, rinsed
320g fine green beans, trimmed and cut into thirds
2–3 courgettes (320g), halved and sliced
2 red onions, finely chopped
400g can chickpeas, drained
150g pomegranate seeds

Herb and Spice Mix

15g pack coriander
15g fresh ginger, peeled and chopped
1 lemon, juiced
½ tsp ground cumin
1 green or red chilli, seeds removed and chopped
1 tsp ground coriander
2 tsp garam masala
2 tsp vegetable bouillon powder

Salmon

4 wild skinless salmon steaks (460g)
1 tbsp extra virgin olive oil

Instructions

Preheat and Prepare Quinoa: Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Bring a saucepan of water to boil, add the rinsed quinoa and cook for 5 minutes.
Cook Green Beans with Quinoa: Add the trimmed and cut green beans to the boiling quinoa, bring back to a boil, then simmer for 10 minutes. Remove from heat, leave to stand for 5 minutes, then drain, rinse, and drain again to cool.
Make Coriander Marinade: Blitz the fresh coriander, chopped ginger, lemon juice, ground cumin, chopped chilli, and ground coriander in a small bowl using a hand blender until smooth to create the marinade.
Prepare Salmon: Arrange the salmon steaks on the lined baking sheet. Spread a teaspoon of the coriander marinade on each salmon steak, reserving the remaining marinade for the vegetable mix.
Bake Salmon: Bake the salmon in the preheated oven for 8-10 minutes, adjusting the time based on the thickness of the steaks, until cooked through and flaky.
Cook Vegetables: While the salmon bakes, heat the olive oil in a non-stick pan over medium heat. Stir-fry the courgettes and chopped onions for 8-10 minutes until softened and starting to brown.
Add Spices and Chickpeas: Stir in the garam masala, vegetable bouillon powder, and the reserved coriander marinade into the pan with the vegetables. Add the drained chickpeas and cook for an additional minute to combine flavors.
Assemble Quinoa Salad: Transfer the vegetable and chickpea mixture to a large serving bowl. Add the cooled quinoa and green beans, then gently fold in the pomegranate seeds for a fresh, sweet pop.
Serve: Spoon half of the quinoa salad onto two plates and top each with two salmon fillets, flaking the fish over the salad. Reserve the remaining portions for later as a cold lunch option.

Notes

Salmon can be served hot or cold; leftovers keep well in the refrigerator for up to two days.
Adjust the chili amount to your preferred spice level or omit for less heat.
Rinsing quinoa after cooking removes excess starch and prevents it from being gummy.
This dish is rich in protein and fiber and packs vibrant fresh flavors from the coriander and pomegranate.
Using wild salmon provides a more sustainable option and a richer flavor.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Fusion with Indian-inspired flavors

Keywords: salmon, quinoa, coriander, curried quinoa salad, pomegranate, healthy fish recipe, Indian spices, garam masala, nutritious dinner