Serves: 4

Nutritional Information Per Serve:

  • Calories 331
  • Protein 35g
  • Carbs 13g
  • Fat Total 14g (Saturated Fat 3g)


  • 1 large head (about 400g) broccoli, trimmed, cut into small florets
  • 1 tsp ground cumin, plus 1/2 tsp extra
  • 1 tsp sweet paprika
  • 1 tsp ground coriander
  • 2 (200g each) salmon fillets
  • 2 celery sticks, finely chopped
  • 4 green shallots, trimmed, thinly sliced
  • 400g can chickpeas, rinsed, drained
  • 100g baby rocket leaves
  • 60ml (1/4 cup) natural yoghurt
  • 1 tbsp lemon juice


  1. Preheat oven to 200C/180C fan forced. Line a large tray with baking paper. Place the broccoli on the prepared tray. Spray lightly with olive oil. Roast for 10-12 minutes or until golden and tender.
  2. Meanwhile, combine the cumin, paprika and coriander in a small bowl. Sprinkle the spice mixture over both sides of the salmon.
  3. Combine the roasted broccoli, celery, shallot, chickpeas and rocket in a large bowl. Combine the yoghurt, lemon juice and extra cumin in a small bowl and set aside.
  4. Spray a chargrill or barbecue with oil and heat over a high heat. Cook the salmon for 2-3 minutes each side or until cooked to your liking. Set aside to cool slightly and break into large chunks.
  5. Divide salad between plates. Top each with salmon. Drizzle with the yoghurt dressing.