4 x 130g skinless wild  salmon fillets

1 tsp each ground cumin and turmeric

1 tbsp wholegrain mustard

3cm piece root ginger , peeled and sliced

1 garlic clove , peeled

small bunch coriander , chopped

2 green chillies , seeded and sliced

200ml fat-free Greek yogurt

300g cooked green beans , to serve 

200g cooked basmati rice , to serve

lemon wedges, to serve



Rub the salmon with the turmeric, cumin, mustard and some seasoning.

Put the ginger, garlic, coriander and most of the chillies (save a few slices) in a food processor and whizz together.

Add the yoghurt and some salt and whizz again.

Spread most of the yoghurt mixture over both sides of each piece of salmon (keep back a couple of tbsp).

Take 4 sheets of foil, then sit a salmon fillet in the middle of each. Seal to make parcels, leaving a bit of room for air to circulate.

Cook in the oven at 220C/ fan 200C/gas 7 for 8 minutes.

Sprinkle the cooked salmon with the remaining chillis and serve with green beans, basmati rice, the remaining yoghurt mixture and some lemon wedges.