Serves 4-6



This dish came about when my step-mum gave me a kilo bag of tandoori spice and I had no idea what to do with it. She used it for chicken on the barbie, so I started using it for that and tried it out with fish. It goes brilliantly with salmon and creates such a lovely centrepiece for a family feast. The tandoori spice isn't hot at all, so it's a great introduction for the children to bold flavouring without setting their mouths on fire!

20 min

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  • 4 tbsp olive oil
  • 1 lemon
  • salmon - 1 fillet per person
  • 4 tbsp tandoori spice powder
  • couscous (60g uncooked per adult, 30g per child)
  • 200g cherry tomatoes
  • half a cucmber
  • 2 avocadoes
  • rocket leaves
  • 400g natural yoghurt


  1. Preheat oven 180ºc and boil the kettle
  2. Splash 2 tbsp olive oil into a roasting dish or tray large enough for your salmon fillets to lay flat
  3. Zest the lemon and reserve for later
  4. In a mixing bowl. combine the tandoori powder with the other 2 tbsp of the olive oil, and the juice of the lemon - add seasoning if you wish
  5. Gently coat the salmon fillets with the spice mix and roast in the oven for 8-12 mins depending on the size and shape of the fillets
  6. Meanwhile, make up the couscous in the bowl you'll serve it in topped with a plate (to save unnecessary cling film usage)
  7. Prepare tomato, cucumber, avocado and rocket in a way that best suits your family, either as one salad, or separate components
  8. Serve salmon garnished with lemon zest, alongside couscous, salad and yoghurt.
  9. ENJOY!



315 cal


19 g


24 g


15 g
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