The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lemon-roasted Salmon with Quinoa & Aubergine Tagine
The vibrant flavours of the Middle East come together beautifully in this vibrant fish supper. You’ll coat delicate responsibly-sourced salmon in bright lemon zest, then roast until perfectly tender. Serve alongside a warm tagine, starring soft aubergine and chunky chickpeas, infused with spices. Fluffy quinoa and a zesty yoghurt sauce complete the feast.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 80g greek style yoghurt (use half) (Milk)
- 1 handful of fresh coriander
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 onion
- 80g quinoa (Quinoa 100%)
- 1 aubergine
- 2 salmon fillets (Fish)
- 1 unwaxed lemon
Nutritional Information
Calories: 701
Protein: 46g
Carbs: 48g
Fat: 32g
Ingredients
- 80g greek style yoghurt (use a quarter) (Milk)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 salmon fillet (Fish)
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 aubergine (use half)
- 1 onion (use half)
- 1 handful of fresh coriander (use half)
- 80g quinoa (use half) (Quinoa 100%)
- 1 unwaxed lemon (use half)
- 230g chickpeas (use a quarter) (Chickpeas, water, salt)
- 1 tbsp Middle Eastern spice mix (use half) (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 200g passata (use half) (tomatoes, salt, citric acid)
Nutritional Information
Calories: 723
Protein: 46g
Carbs: 48g
Fat: 34g
Lemon-roasted Salmon with Quinoa & Aubergine Tagine
The vibrant flavours of the Middle East come together beautifully in this vibrant fish supper. You’ll coat delicate responsibly-sourced salmon in bright lemon zest, then roast until perfectly tender. Serve alongside a warm tagine, starring soft aubergine and chunky chickpeas, infused with spices. Fluffy quinoa and a zesty yoghurt sauce complete the feast.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to the boil
- Pull out a large frying pan, a small bowl, a grater, a sieve & a measuring jug
Oven time
- Zest and halve the lemon
- Rub the lemon zest over the salmon and place onto one side of the baking tray, skin-side down
- Dice the aubergine into 2cm chunks, then add to the other side of the baking tray. Drizzle with 1/2 tsp oil and season with salt and pepper
- Bake for 20 mins, until the aubergine is soft and golden and the salmon is cooked through
Get the quinoa on
- Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Simmer the tagine
- Thinly slice the onion. Drain and rinse the half tin of chickpeas
- Heat the large frying pan with 1/2 tsp oil on a medium-high heat. Once hot, add the onion and cook for 5-6 mins, until softened
- Add the Middle Eastern spice mix and cook for 1-2 mins. Add the passata, chickpeas, tamari and 200ml water (100ml for 1 person) and simmer for 6-7 mins, until thickened slightly
Make the yoghurt sauce
- Meanwhile, roughly chop the coriander
- In the small bowl, mix together the half pack of yoghurt, the garlic paste, juice from the lemon and half the coriander. Season with salt and pepper
Last bits & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Once cooked, stir the aubergine into the tagine
- Share the tagine and quinoa between bowls, topped with the salmon
- Drizzle over the yoghurt sauce and sprinkle over the remaining coriander
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