Serves 4

For the raita:
150g plain yoghurt
½ a cucumber, peeled, deseeded and chopped
3 tbsp fresh coriander, chopped
2 spring onions, chopped
¼ tsp ground cumin
Squeeze of lemon juice
Salt and black pepper 

For the salmon:
½ tsp ground ginger
½ tsp garam masala
½ tsp ground coriander
¼ tsp turmeric
Pinch of cayenne pepper
4 salmon fillets
Cooking spray

1. To make the raita, combine the yoghurt, cucumber, coriander, spring onions, cumin and lemon juice in a medium bowl. Season to taste with salt and black pepper. Place in the fridge, covered, until ready to serve.
2. Preheat the grill to a high heat and coat a baking tray with cooking spray.
3. In a bowl, combine the ginger, garam masala, coriander, turmeric, cayenne pepper and some salt and black pepper. Rub the spice mixture evenly over the salmon fillets.
4. Place fillets on the prepared baking tray, skin-side down. Place under the grill and cook for 8-10 minutes or until cooked to your liking. Turn the fillets over and grill the skin for another 2-3 minutes.
5. Serve the salmon with the raita.

Per serving: 246kcals, 11.1g fat (1.6g saturated), 2.5g carbs, 0.8g sugars, 35g protein, 0.6g fibre, 0.121g sodium