Turmeric-Ginger Salmon Traybake

Ingredients

• 7 oz (200 g) broccoli
• 3 oz (80 g) canned chickpeas
• 2 tsp (10 ml) extra-virgin olive oil
• 1/2 tsp (1 g) ground turmeric
• 1 tsp (2 g) fresh ginger, grated
• 5 oz (140 g) salmon fillet
• 3 oz (80 g) plain Greek yogurt, 0%
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (3 g) fresh cilantro

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Method

1. Heat the oven to 425°F (220°C). Toss the broccoli florets and drained chickpeas with half the olive oil and roast 8 minutes, until the edges start to color.
2. Rub the salmon with the rest of the olive oil, the turmeric and grated ginger.
3. Push the broccoli and chickpeas aside, lay the salmon on the tray and roast 10 minutes, until it flakes and reads 145°F (63°C).
4. Stir half the lemon juice into the yogurt; squeeze the rest over the tray and scatter the cilantro. Keeps three days.