Olive Magazine
Salmon Tray Bake Recipe

Salmon traybake

Published: March 21, 2019 at 4:00 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Gluten free
Nutrition:
NutrientUnit
kcal587
fat42.5g
saturates18.9g
carbs7.4g
sugars4.3g
fibre4.5g
protein41.3g
salt0.4g
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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 and healthy fish cakes.

Ingredients

  • 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

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

Cajun Salmon Recipe with Rosemary Sweet Potato Wedges
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