BROCCOLI, POTATO & SALMON TIKKI TRAY BAKE

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!

SERVES 2

INGREDIENTS

• 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

METHOD

• 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!