Nutrition per portion
We’re always told to eat at least two portions of fish a week, and at least one of those portions should be oily – so a salmon lunch is the perfect way to tick off one of those from your list.
Salmon is packed with Omega 3 to help your skin and hair looking healthy and by spiralising some courgette and sweet potato to go alongside it, you’ve notched up a couple of your portions of five a day too.
What’s even better is that the whole recipe only takes about half an hour, plus a little time for marinating, do it’s really easy to prep ahead or enjoy as a quick week night supper.
- 1tbsp jerk seasoning
- 7tbsp Greek yogurt (0% is fine)
- 4 skinned fillets salmon (around 600g)
- 450g sweet potato, peeled
- 400g courgette, trimmed
- 1 mango, diced
- juice of 1 lime
- 1tbsp fresh mint
Mix the jerk seasoning with 2tbsp of the yogurt. Put the salmon in a shallow dish and coat with the yogurt mix. Cover and put in the fridge. You can leave it overnight if you like but it’s still delicious if left for just 30 minutes.
Either spiralize the vegetables or finely cut them into matchsticks. Put the sweet potato into a microwavable dish with a splash of water. Mix the mango, lime juice, mint and remaining yogurt with plenty of seasoning.
Grill the salmon until nicely browned. Microwave the sweet potatoes on high for 3 minutes, remove and stir in the courgettes. Add a drizzle of olive oil and seasoning. Serve the salmon on the vegetables with the yogurt on the side.
Top Tip for making Jerk Salmon With Mango Yogurt
If you don't have a spiralizer, just cut the veg into julienne matchsticks. You can also buy prepared spiralised veg.