Spiced Salmon with Traybaked Sag Aloo
Spice up a salmon fillet with the classic Indian side dish, sag aloo, for an easy midweek meal that's packed with omega-3 and ideal for feeding a crowd.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat oven to 200C/180C fan/gas 6. Peel and dice the potatoes before cooking in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin with a drizzle of oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.
Step 2
Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water. Rub the salmon fillets generously with the tandoori spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.
- Ingredients
- Based on 4 servings
-
100ml Double Cream 1x Sainsbury's British Double Cream 150ml -
2 tbps Olive Oil, for roasting 1x Sainsbury's Olive Oil 500ml -
4 Lemon Wedge, to serve 1x Sainsbury's Lemons -
2tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
4 Salmon Fillets 2x Sainsbury's Skin on ASC Scottish Salmon Fillets x2 240g -
1tsp Chilli Flakes 1x Sainsbury's Crushed Chillies 32g -
1tsp Turmeric 1x Sainsbury's Turmeric 48g -
2 tbsp Tikka Spice Paste, or Tandoori 1x Patak's Tikka Masala Paste Pots 2 x 70g -
1000g Floury Potatoes, such as Maris Piper, peeled and cut into 2cm chunks 1x Sainsbury's Maris Piper Potatoes 2kg -
200g Spinach 1x Sainsbury's Young Spinach 260g