Spiced Salmon and Tomato Traybake
5m
prep time
35m
total time
Easy
level
10
ingredients
Enjoy this healthy spiced salmon and tomato traybake with a mild curry flavour for a quick and easy midweek meal. Serve with naan and lime wedges.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oven to 200C/180C fan/gas 6. Toss the onion, tomatoes, half the curry paste, chickpeas and 200ml water (for 4 servings) together in a deep roasting tin. Roast for 15 mins until the onions are tender and the tomatoes are just bursting.
Step 2
Stir everything, then season. Brush the remaining curry paste over the salmon fillets and season. Nestle the salmon into the veg in the tin and roast for another 8-10 mins, or until cooked to your liking. While the salmon is cooking, cook the broccoli florets in boiling salted water for 4 minutes until tender.
Step 3
Meanwhile, warm the naan – you can do this by putting them directly on the oven rack below the roasting tin. Cut the warmed naan into wedges. If using, swirl the yogurt into the veg in the tin and serve with the lime wedges for squeezing over and the cooked broccoli on the side.
- Ingredients
- Based on 4 servings
-
1 Red Onion, sliced 1 x Sainsbury's Red Onions Loose -
4 tbsp Fat Free Yogurt 1 x Sainsbury's Fat Free Natural Yogurt 500g -
1 Lime, cut into wedges 1 x Sainsbury's Limes x1 -
330g Cherry Tomatoes 1 x Sainsbury's Cherry Tomatoes 300g -
4 Salmon Fillets 2 x Sainsbury's Skin on ASC Scottish Salmon Fillets x2 240g -
1 head Broccoli, cut into florets 1 x Sainsbury's Broccoli Loose -
6 tbsp Mild Curry Paste 1 x Patak's Tikka Masala Paste Pots 2 x 70g -
4 Naan 2 x Sainsbury's Garlic & Coriander Naan x2 260g -
2 Tins Chickpeas, drained and rinsed 2 x KTC Chick Peas 400g -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
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