Fertility Meal Plan

Tandoori Salmon

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 10 minutes

Ideally choose organic or wild salmon as farmed salmon is lower in omega 3 essential fats. Or replace salmon with mackerel or sea trout, also good sources of omega 3. Cooking time for the fish will vary, depending on thickness of the fillet. Cook for 4 – 6 minutes per ½ inch of thickness. This recipe can also be used with chicken fillets or thighs, just increase cooking times accordingly. 20 – 25 minutes will usually be enough, depending on size.

For a vegetarian version, replace fish with firm organic tofu or 2 cans of chickpeas.

Some curry paste may already include salt, so season very lightly before cooking and only add additional season at the table if required.

2 – 3 tbsp. natural yoghurt
1 clove garlic, crushed
Juice of 1 lemon
1 tsp. grated fresh ginger
1 tbsp. Tandoori or other curry paste
4 salmon fillets
Salt and pepper to taste
Tender-stem broccoli, carrots, green beans or a mixture of other vegetables, cut into similar-sized pieces


  1. Preheat oven to 200oC
  2. Mix the yoghurt, garlic, lemon juice, ginger and curry paste together in a large bowl. Add the salmon fillets and mix well to coat the fish with the spice mixture. If possible, do this at least 20 minutes and up to 8 hours before cooking
  3. Place salmon on a baking tray lined with greaseproof paper, season and bake in the oven for 8 – 10 minutes or until fish is cooked through
  4. While fish is cooking, steam the vegetables. Serve with wholegrain rice or quinoa
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