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A salmon and green bean dish in a green bowl

Coriander salmon with curried quinoa & pomegranate

A star rating of 4.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Serves 4

You should aim to eat oily fish at least once a week, as the beneficial omega-3 fatty acids that support heart health can’t be made by your body

  • Gluten-free
  • Healthy
Nutrition: Per serving
high infibre13g


  • 120g quinoa, rinsed
  • 320g fine green beans, trimmed and cut into thirds
  • 15g pack coriander
  • 15g fresh ginger, peeled and chopped
  • 1 lemon, juiced
  • ½ tsp ground cumin
  • 1 green or red chilli, seeds removed and chopped
  • 1 tsp ground coriander
  • 4 wild skinless salmon steaks (460g)
  • 1 tbsp extra virgin olive oil
  • 2-3 courgettes (320g), halved and sliced
  • 2 red onions, finely chopped
  • 2 tsp garam masala
  • 2 tsp vegetable bouillon powder
  • 400g can chickpeas, drained
  • 150g pomegranate seeds


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Boil a saucepan of water, add the quinoa and cook for 5 mins. Add the beans, bring back to the boil, then simmer for 10 mins. Remove from the heat and leave to stand for 5 mins, then drain, rinse and drain again.

  • STEP 2

    Meanwhile, blitz the fresh coriander, ginger, lemon juice, cumin, chilli and ground coriander in a small bowl using a hand blender. Arrange the salmon steaks on the baking sheet, then spread a teaspoon of the coriander mix on each one, saving the rest for later. Bake for 8-10 mins, depending on the thickness of the salmon.

  • STEP 3

    Heat the oil in a non-stick pan and stir-fry the courgettes and onions for 8-10 mins over a medium heat until softened and starting to colour. Stir in the garam masala, bouillon powder and remaining coriander mixture, then add the chickpeas and cook for a minute. Tip into a serving bowl and stir through the cooled quinoa, green beans and pomegranate seeds. Spoon half onto two plates and flake over 2 of the salmon fillets.

  • STEP 4

    Reserve the remaining two portions of quinoa salad and salmon to eat cold for lunch the next day, if you like. Will keep chilled for up to two days.

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A star rating of 4.8 out of 5.4 ratings

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