Tandoori salmon traybake
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
This easy tandoori salmon traybake can be made with whatever seasonal vegetables you fancy (courgettes, carrots and Tenderstem broccoli all work well). Everything cooks together in one baking dish, making it a simple dinner for sharing.
The marinade makes enough for 8–10 salmon fillets (or a whole side of salmon), but you only use 4 in the traybake. It’s worth doing a big batch though as you can freeze any extra marinated salmon for easy dinners in the future.
By Zaynah Din
Ingredients
For the tandoori marinade (makes enough for 8–10 salmon fillets)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3 tbsp natural yoghurt
- 1 tbsp tomato purée
- 1 tbsp garlic and ginger paste
- 2 tsp Kashmiri chilli powder
- 2 tsp smoked paprika
- 2 tsp garam masala
- 1 tsp ground cumin
- ½ tsp ground black pepper
- ½ tsp ground coriander
For the traybake
To serve
- 1 tbsp chopped coriander, to serve
- salad leaves or simple side salad, to serve
Method
Preheat the oven to 200C/180C Fan/Gas 6.
To make the marinade, mix all the ingredients together in a bowl.
Put the potatoes in the microwave for 7–10 minutes on high, or until starting to soften.
Line a baking dish or tin with baking paper.
Tip the potatoes and onion wedges into the baking dish and toss in a little oil. Arrange the salmon on top. Spoon over the tandoori marinade and smooth it over the salmon fillets to cover.
Bake for 14 minutes, or until the salmon is cooked through and lightly charred on top.
Garnish with chopped coriander and serve with the salad leaves.
Recipe tips
If you are using the marinade to meal prep more salmon, freeze them in portions to make defrosting easy. You can safely cook salmon from frozen but it will take a bit longer to cook.
The marinade is also lovely on chicken and fillets of firm white fish.
