Slimming World - The Royal College of Midwives

Ingredients

• 4 x skinless and boneless salmon fillets, halved
• 400g green beans, trimmed and steamed, to serve
• 2 limes, halved, to serve
• 2 garlic cloves, roughly chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet smoked paprika
• 1 level tbsp harissa paste
• Juice of 1 lemon
• 700g floury potatoes, preferably Maris Piper, roughly chopped
• 100ml hot vegetable stock
• 2 tsp cumin seeds
• Large handful of fresh coriander, finely chopped
• Large handful of fresh mint, finely chopped
• 4 roasted red peppers in brine from a jar, drained and chopped
• Divide the salmon fillets between 4 plates. Serve with the herby mash and steamed green beans, and half a lime to squeeze over the salmon.