Zesty salmon fillets with a tandoori crust

This healthy salmon fillets meal is full of omega 3s and spinach which is full of iron and has a lovely tandoori flavour

Heat rating: 3
Serves: 4
Preparation time: 15
Cooking time: 20

What you need:

• 1½ tbsp Patak's Tandoori Curry Paste
• 50g fresh white breadcrumbs
• 25g oats
• 2 tbsp fresh parsley, chopped
• ½ tsp lemon zest
• 2 lemons, halved
• 1 x 360g salmon fillet (or 4 small fillets)
• 1 x 250g pouch Patak's Microwave Basmati Rice
• 200g baby spinach leaves

What you do:

1. Pre-heat the oven to 200°C, 400°F, gas mark 6. In a bowl mix together the Patak's Tandoori Curry Paste, breadcrumbs, oats, parsley and lemon zest.
2. Place the salmon on a non-stick baking tray and coat with the crust mixture, patting it down slightly.
3. Roast for 20 minutes, covering with foil after the first 10 minutes. Cook the lemons with the salmon for the final 10 minutes to soften them.
4. Just before serving, cook the Patak's Microwave Basmati Rice as directed on the pack. Transfer the cooked rice to a large saucepan, stir in the spinach and cook gently until the spinach has wilted.
5. Remove the salmon from the oven and cut into 4 (if using 1 large fillet). Serve with the rice and garnish with the cooked lemon.

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