35g protein, 21g fat, 32g carbs
160g fresh salmon fillet or fresh tofu
(use a fresh, firm, low fat variety)
1/2 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground coriander
100g red bell pepper, finely chopped
100g red onion, chopped into wedges
100g cherry tomatoes
2 garlic cloves, chopped roughly or left whole
2 tsps organic olive oil
100g baby new potatoes, halved
1) Preheat oven to 175˚C/350˚F. Place a sheet of foil on a baking tray (enough to wrap around the salmon/tofu). Place the salmon/tofu on the foil and sprinkle over the dried spices.
2) In a bowl mix together the pepper, onion, tomatoes, garlic and oil. Add to the baking tray. Gently wrap the foil around the ingredients and seal loosely into a parcel.
3) Cook for 15-20 minutes or until salmon is cooked right through or the tofu is golden (when cooked, the salmon should be a pale pink colour throughout).
4) While the salmon/tofu is cooking, bring a saucepan of lightly salted water to the boil. Add the potatoes and cook for around 15 minutes or until soft, then drain. Serve.