Wednesday 26 July 2023


I am a big fan of the good old tray bake. 

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
  • Salt
  • 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. 
  • ENJOY!

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