Salmon curry traybake

Salmon curry traybake

  • serves 4
  • Easy

Looking for an all-in-one traybake recipe? This vibrant salmon dish is packed with punchy flavours and will make for an easy midweek meal

Advertisement

*This recipe is gluten-free according to industry standards

Advertisement

Ingredients

  • black mustard seeds 1 tsp
  • cumin seeds 1 tsp
  • ground turmeric 1 tsp
  • vegetable oil 1 tbsp
  • broccoli 1 head, cut into florets and stalk chopped
  • ginger a thumb-sized piece, sliced
  • garlic 2 cloves, bashed
  • madras curry paste 1 tbsp
  • lime pickle 1 tbsp
  • coconut milk 400g tin
  • salmon fillets 4
  • cherry tomatoes a good handful, halved
  • lime ½, juiced
  • coriander a handful, chopped
  • rice to serve

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.

  • 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 here...

Cajun Salmon Recipe with Rosemary Sweet Potato Wedges

Nutritional Information

  • Kcals 587
  • Fat 42.5g
  • Saturates 18.9g
  • Carbs 7.4g
  • Sugars 4.3g
  • Fibre 4.5g
  • Protein 41.3g
  • Salt 0.4g
Advertisement