Slimming world recipe: Baked spiced Salmon dish

½ Syn per serving, serves 4


  • 4 x 150g skinless and boneless salmon fillets, halved
  • 400g green beans, steamed, to serve
  • 2 limes, halved, to serve

For the spice paste:

  • 2 garlic cloves, roughly chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet smoked paprika
  • 1 level tbsp harissa paste
  • Juice of 1 lemon

For the mash:

  • 700g floury potatoes, preferably Maris Piper, peeled and roughly chopped
  • 100ml hot vegetable stock
  • 2 tsp cumin seeds
  • Large handful of fresh coriander, finely chopped
  • Large handful of fresh mint, finely chopped
  • 4 roasted red peppers in brine from a jar, drained and chopped


  1. Preheat your oven to 220°C/fan 200°C/gas 7. For the mash, boil the potatoes for 15-20 minutes, or until tender. Drain, return to the pan and add the stock. Toast the cumin seeds in a frying pan over a medium-high heat for 1-2 minutes, or until they release their aroma. Mash the potatoes until smooth, season and stir in the cumin seeds, coriander, mint and chopped red peppers.
  2. Meanwhile, put all the spice paste ingredients into a mini food processor and whizz until smooth. Line a baking tray with baking paper. Season the salmon fillets, place on the baking tray and spread with the spice paste. Cover tightly with foil and bake for 10-12 minutes.
  3. Divide the salmon fillets between 4 plates. Serve with the herby mash and steamed green beans, and half a lime to squeeze over the salmon.
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