Indian salmon traybake with lime
Prep time: 15 mins Total time: 
Indian salmon traybake with lime
Prep time: 15 mins Total time: 
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 250g Chantenay carrots, large ones halved lengthways
- 250g baby potatoes, quartered
- 2 tbsp olive oil
- 1⁄2 tbsp garam masala
- 2 skinless salmon fillets
- 1 red chilli, sliced lengthways
- zest and juice of 1 lime
- 200g young spinach
- 2 tbsp thick Greek yogurt
Step by step
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Preheat the oven to 240°C, fan 220°C, gas 9. Put the carrots and potatoes on a baking tray, drizzle with 1 tablespoon of the olive oil, season and sprinkle with the garam masala; toss to coat. Roast in the oven for 18-20 minutes.
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Put the salmon in a shallow bowl, drizzle with the remaining olive oil and sprinkle with the chilli and lime zest. Season well and rub to coat in the marinade.
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When it’s time to remove the vegetables from the oven, use a spatula to make a space on the tray, add the salmon fillets and return to the oven for 6-7 minutes until the fish is just cooked.
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Meanwhile, put the spinach in a large saucepan with 3 tablespoons water and cover with a lid. Steam on a low-medium heat until wilted. Remove from the heat and drain any liquid from the bottom of the pan. Stir in the Greek yogurt, some seasoning and a squeeze of lime juice.
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Serve the salmon, roasted vegetables and yogurty spinach together, squeezing some more lime over the salmon fillets.
Recipe by Liberty Fennell
