Salmon hits the weeknight table all lit up with gentle spice in this fast bowl. It's working on your lighter side with a cooling coriander-hued yoghurt salad that brings the crunch with cucumber and beans. You can opt out of the mango chutney, but we reckon it gives this Indian-inspired dish a certain sweet appeal.
Place salmon, skin-side down, on a tray lined with lightly greased aluminium foil. Peel and crush garlic. Finely zest and juice lime. Set zest aside and place lime juice in a small bowl with Mild Mannered Masala, oil, garlic, salt and pepper and mix to combine. Spoon marinade over salmon. Set aside until ready to cook.
Rinse and finely chop coriander. Place lime zest, coriander and yoghurt in a bowl with a pinch of salt and pepper and stir to combine. Add 1–2 tsp cool water to achieve a drizzling consistency.
Cook beans in a small saucepan of boiling water for 2 minutes or until just tender but still crunchy. Drain well and set aside in a large salad bowl to cool.
Preheat overhead oven grill to high. Place salmon under the grill and cook for 8–10 minutes or until golden and just cooked. While the salmon is cooking, continue with the step 5.
Rinse and drain chickpeas. Thinly slice cucumber and add to bowl with beans. Add spinach and yoghurt dressing to bowl and toss to coat.
Divide salmon and salad between bowls. Top with mango chutney to serve.