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Salmon traybake
- Adam Bush
Published: March 21, 2019 at 4:00 PM
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Serves 4
Easy
Total time: 45 mins
A star rating of 5 out of 5.5 ratingsRate
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Looking for an all-in-one salmon traybake recipe? This vibrant curried salmon dish is packed with punchy flavours and will make for an easy midweek meal
Gluten free
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Try this salmon traybake recipe, then check out more salmon recipes such as our curried coconut salmon bake, healthy salmon pasta, coconut fish curry and healthy fish cakes.
The omega-3 fatty acids in salmon are a great source of energy. Discover more high energy foods and recipe suggestions to keep your fuelled through the day.
Salmon traybake recipe
Ingredients
Nutrition
-
1 tsp black mustard seeds
-
1 tsp cumin seeds
-
1 tsp ground turmeric
-
1 tbsp vegetable oil
-
1 head broccoli
cut into florets and stalk chopped
-
a thumb-sized piece ginger
sliced
-
2 cloves garlic
bashed
-
1 tbsp madras curry paste
-
1 tbsp lime pickle
-
400g tin coconut milk
-
4 salmon fillets
-
a good handful cherry tomatoes
halved
-
½ lime
juiced
-
a handful coriander
chopped
-
rice
to serve
Nutrition: per serving
- kcal587
- fat42.5g
- saturates18.9g
- carbs7.4g
- sugars4.3g
- fibre4.5g
- protein41.3g
- salt0.4g
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Method
-
step 1
Heat the oven to 200C/fan 180C/gas 6. Tip the seeds and turmeric into a large bowl and add the vegetable oil with some seasoning. Toss the broccoli florets and stem with the oil and spices, then tip into a roasting tin with the ginger and garlic, and cook in the oven for 15 minutes.
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step 2
Mix together the curry paste, lime pickle and coconut milk, then pour into the tin. Nestle the salmon fillets, skin-side up, into the tin and season. Spread the tomatoes around and put back into the oven for 15-20 minutes or until the skins are starting to crisp and the salmon is cooked.
-
step 3
Squeeze over the lime juice, sprinkle with coriander and serve with rice, if you like.
Check out more of our best salmon recipes...
Authors
Adam BushDeputy food editor
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