Lemon-roasted Salmon with Quinoa & Aubergine Tagine

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Milk, Soya, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	114Kcal	701Kcal
	476kJ	2932kJ
Fat	5.2g	32g
of which saturates	1.1g	6.5g
Carbohydrates	8g	48g
of which sugars	2.3g	14g
Protein	7.5g	46g
Salt	0.37g	2.3g
Fibre	2.4g	15g

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)

Allergens

Contains: Milk, Soya, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	117Kcal	723Kcal
	489kJ	3024kJ
Fat	5.5g	34g
of which saturates	1.1g	6.9g
Carbohydrates	8g	48g
of which sugars	2.3g	14g
Protein	7.4g	46g
Salt	0.37g	2.3g
Fibre	2.4g	15g

Back

High protein 1/3 daily fibre 4 of 5 a day Low sat fat

Lemon-roasted Salmon with Quinoa & Aubergine Tagine

Prep time: 20 mins

Total time: 30 mins

Cuisine: North African

Food group: Fish

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.

Cooking Instructions

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.

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