An easy fish dish that’s rich in spicy heat but low in calories - just what you need for a midweek meal

Ingredients
• 4 x 130g skinless salmon fillets
• 1 tsp each ground cumin and turmeric
• 1 tbsp wholegrain mustard
• 3cm piece root ginger , peeled and sliced
• 1 garlic clove , peeled
• small bunch coriander , chopped
• 2 green chillies , seeded and sliced
• 200ml fat-free Greek yogurt
• 300g cooked green beans , to serve
• 200g cooked basmati rice , to serve
• lemon wedges, to serve

Method
1. Rub the salmon with the turmeric, cumin, mustard and some seasoning. Put the ginger,  garlic, coriander and most of the chillies (save a few slices) in a food processor and
 whizz together. Add the yoghurt and some salt and whizz again.

2. Spread most of the yoghurt mixture over both   sides of each piece of salmon (keep back a  couple of tbsp).
 Take 4 sheets of foil, and then sit a salmon  fillet in the middle of each. Seal to make parcels,
 leaving a bit of room for air to circulate.
 Cook in the oven at 220C/ fan 200C/gas 7  for 8 minutes.

3. Sprinkle the cooked salmon with the remaining
 chillis and serve with green beans, basmati
 rice, the remaining yoghurt mixture and
 some lemon wedges.

Per serving
 272 kcalories, protein 31.8g, carbohydrate 3.5g,
 fat 14.6 g, saturated fat 2.9g, fibre 0g, salt 0.25 g

Ends