Ingredients

· 2 tortillas

· 2 tablespoons olive oil

· ½ teaspoon ground coriander

· 3 tablespoons Greek yogurt

· 1 teaspoon smoked paprika

· 2 salmon fillets

· 1 lime

· 2 lettuces

· 1 can sweet corn

· 1 cup coriander

· 300 g cherry tomatoes

Method

Heat the oven to 200°C. Cut the tortillas into triangles, toss in one tablespoon oil and ground coriander, season, then tip onto a lined baking sheet. Bake for 10 minutes, turning halfway, until crisp. Set aside to cool. Heat the grill to high. Mix yogurt with smoked paprika and some seasoning and spoon the yogurt mixture over the salmon. Place fillets on the baking sheet, lined with parchment, and put under the grill for 10 minutes. Whisk the remaining olive oil with the lime zest and juice to make a dressing, season, and then toss the remaining salad ingredients in the dressing. Tip onto a plate, top with the salmon chunks, tortilla chips and serve.