Tikka salmon traybake
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Rob Streeter
Tikka salmon traybake
This speedy salmon traybake is ready in 30 minutes and less than 600 calories per serving
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
533Kcal
Fat
28gr
Saturates
5gr
Carbs
35gr
Sugars
13gr
Fibre
7gr
Protein
32gr
Salt
0.8gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 2 tbsp tikka masala curry paste
- 3 tsp sunflower oil
- 300g small new potatoes, quartered
- 1 pepper (any colour), deseeded and chopped
- ½ x 30g pack mint, leaves only
- 1/3 cucumber
- 100g natural yogurt
- 1 lime, juice of ½, plus wedges to serve
- 2 salmon fillets
- 1 bunch of spring onions, trimmed
Step by step
- Heat the oven to 220 ̊C, fan 200 ̊C, gas 7. Line a roasting tray with baking paper. Combine half the curry paste with 2 teaspoons of oil and some seasoning, then coat the potatoes in the mixture. Add the pepper, then spread out in the roasting tin. Bake for 20 minutes.
- Chop the mint. Cut the cucumber in half lengthways, scrape out the seeds, then dice. Mix the cucumber and most of the mint into the yogurt to make a raita. Season and add lime juice to taste.
-
Coat the salmon in the remaining oil and curry paste; season. Add with the spring onions to the roasting tray, and return to the oven for 7-8 minutes until the salmon is just cooked. Scatter with the remaining mint and serve with lime wedges and raita.TipMake it veggie
Replace the salmon with cubes of paneer cheese, adding them after the veg have roasted for 15 mins.
