You should aim to eat oily fish at least once a week, as the beneficial omega-3 fatty acids that support heart health can’t be made by your body Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Boil a saucepan of water, add the quinoa and cook for 5 mins. Add the beans, bring back to the boil, then simmer for 10 mins. Remove from the heat and leave to stand for 5 mins, then drain, rinse and drain again. Meanwhile, blitz the fresh coriander, ginger, lemon juice, cumin, chili and ground coriander in a small bowl using a hand blender. Arrange the salmon steaks on the baking sheet, then spread a teaspoon of the coriander mix on each one, saving the rest for later. Bake for 8-10 mins, depending on the thickness of the salmon. Heat the oil in a non-stick pan and stir-fry the courgettis and onions for 8-10 mins over a medium heat until softened and starting to color. Stir in the garam masala, bouillon powder and remaining coriander mixture, then add the chickpeas and cook for a minute. Tip into a serving bowl and stir through the cooled quinoa, green beans and pomegranate seeds. Spoon half onto two plates and flake over 2 of the salmon fillets.
Reserve the remaining two portions of quinoa salad and salmon to eat cold for lunch the next day, if you like. Will keep chilled for up to two days.