Yogurt & spice roasted salmon

I love to cook salmon in the oven. It’s lazy, quick, works really well and you don’t need any oil as salmon is naturally fatty and delicious. These little salmon bites are something I’ve made time and time again, and this method of roasting them at a high temperature ensures you get a little charring on the outside yet perfectly cooked salmon on the inside. Leftovers also make a great addition to your lunchbox the next day  

Serves 4

500g skinless salmon fillet, cut into 4cm cubes

For the marinade

4 tbsp greek yogurt

1 tbsp garlic granules

1 heaped tbsp rose harissa

1 tsp ground turmeric

1 tsp paprika

finely grated zest of 1 unwaxed lime and a good squeeze of juice

1 tsp olive oil

generous amount of Maldon sea salt flakes and freshly ground black pepper

To serve

tortilla wraps

sliced tomatoes

finely sliced onion

coriander leaves

greek yogurt

•  Preheat your oven to its highest setting (with fan if it has one). Line a baking tray with baking paper.

•  Mix all the marinade ingredients together in a mixing bowl. Add the salmon and turn until well coated in the marinade.

•  Spread the salmon out on the prepared baking tray and roast for 10 minutes until cooked through. Remove from the oven and serve immediately with the tortilla wraps, tomatoes, onion, coriander leaves and greek yogurt.