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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 vibrant lemon zest, then roast until tender. Serve alongside a warming 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
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 80g greek style yoghurt (Milk)
- 1 handful of fresh coriander
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 780g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 2 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 (Chickpeas, water, salt)
- 2 onion
- 160g quinoa (Quinoa 100%)
- 1 aubergine
- 4 salmon fillets (Fish)
- 1 unwaxed lemon
Nutritional Information
Calories: 709
Protein: 46g
Carbs: 48g
Fat: 32g
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 vibrant lemon zest, then roast until tender. Serve alongside a warming 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 large saucepan filled with salted water to the boil
- Pull out a large frying pan, a small bowl, a sieve, a measuring jug & a grater
Oven time
- Zest and halve the lemon
- Rub the lemon zest over the salmon and place, skin-side down, onto one side of the lined baking tray
- Dice the aubergine into 2cm chunks and add to the other side of the tray. Drizzle the aubergine with 1/2 tbsp oil and season with salt and pepper
- Bake together for 20 mins, until the aubergine is golden brown 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 onions. Drain and rinse the chickpeas
- Heat the large frying pan with 1 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 chopped tomatoes, chickpeas, tamari and 100ml water and simmer for 6-7 mins, until thickened slightly
Make the yoghurt sauce
- Roughly chop the coriander
- In the small bowl, mix together the yoghurt, juice from the lemon (or to taste), garlic paste and half the coriander. Season with salt and pepper
Finish & 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
- Serve the tagine and quinoa into bowls, topped with the salmon. Drizzle over the yoghurt sauce and sprinkle with the remaining coriander
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