You just need one tray, good ingredients, a bit of chopping and a working oven and you almost always end up with a delicious dinner that will require minimal cleaning and washing up.
I have done a few variations of a salmon and veg tray bake but this Indian inspired take might just be a new favourite!
Salmon, marinated in a yogurt spice mix, is baked in the oven with wonderfully seasoned potatoes, asparagus and tomatoes, and the finished bake is topped with a drizzle of yogurt with a hint of lime, fresh chillis and chopped coriander.
It is almost too good to believe that this was all cooked on one tray - fragrant, fresh and packed full of flavour, a new favourite!
- 3 Tsp Cumin Seeds
- 1 Tsp Coriander Seeds
- 1 Tsp Fennel Seeds
- 2 Cardamom Pods
- 120g Natural Yoghurt
- 3 Cloves of Garlic
- 2cm Knob of Ginger
- 2 Tsp Chilli Powder
- ½ Tsp Turmeric
- 1 Tsp Tomato Purée
- 2 Fillets of Salmon
- 800g Baby Potatoes
- 6 Spring Onions
- 200g Cherry Tomatoes
- 250g Tenderstem Broccoli
- 1 Lime
- 1 Red Chilli
- Handful of Coriander
- Vegetable Oil
- Heat your oven to 190°C/374°F.
- Pour your cumin seeds, coriander seeds, fennel seeds and your cardamom pods into a dry frying pan and toast over a medium heat for 2 mins until fragrant.
- Pour your spices into a pestle and mortar and crush them into a fine powder, discarding the shells of the cardamom pods.
- If you don’t have a pestle and mortar, you can pour your spices onto a large chopping board and gently crush them with the base of a heavy pan.
- Pop 100g of your yoghurt into a large bowl and grate in your garlic and ginger.
- Add all but 1 tbsp of your toasted spice mix, along with 1 tsp of your chilli powder, your turmeric and your tomato purée.
- Sprinkle in a generous pinch of salt, then mix.
- Pop your salmon into the bowl and toss to coat, then leave to marinate for at least 30 mins, preferably a couple of hours.
- Meanwhile, halve your potatoes and toss them in a large roasting tray.
- Drizzle with vegetable oil, plus your remaining toasted spice mix, chilli powder and a large pinch of salt. Pop in the oven to roast for 25 mins, tossing every so often so that they cook evenly.
- Pop your spring onions and tomatoes into the potato tray along with your broccoli.
- Toss so that they are coated in the oil and spices, then roast for 15 mins more.
- Place your salmon fillets on top of the traybake. Bake for 5 mins.
- Heat your grill to high.
- Pop your traybake under the grill and cook for 2 mins until the top of the salmon is starting to char.
- Mix your remaining yoghurt with the juice of your lime. Roughly chop your coriander and slice your red chilli.
- Drizzle your traybake with your lime yoghurt, coriander, and chopped chillies.