Spiced Salmon with Traybaked Saag Aloo

Name: Spiced Salmon with Traybaked Saag Aloo
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 4 salmon fillets; 1 kg floury potatoes such as Maris Piper, peeled and cut into 2 cm chunks; 200 g spinach; 100 ml double cream; 2 tbsp tandoori or tikka spice paste; 2 tbsp olive oil; 2 tsp ground cumin; 1 tsp turmeric; 1 tsp chilli flakes; 1 lemon, cut into wedges

A vibrant and healthy one-tray dinner featuring succulent salmon fillets and crispy, spice-infused potatoes. This easy Indian-inspired meal combines the richness of double cream with aromatic spices for a satisfying weeknight feast.

Servings4 Portions

Prep Time10 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

salmon fillets
4
floury potatoes such as Maris Piper, peeled and cut into 2 cm chunks
1 kg
spinach
200 g
double cream
100 ml
tandoori or tikka spice paste
2 tbsp
olive oil
2 tbsp
ground cumin
2 tsp
turmeric
1 tsp
chilli flakes
1 tsp
lemon, cut into wedges
1

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6). Peel and cut the potatoes into 2cm chunks, then boil them in a large pan of salted water for 6 minutes. Drain and let them steam dry in a colander for a few minutes to ensure a crispy finish.

Transfer the potatoes to a large roasting tin. Toss them with 1 tablespoon of olive oil, turmeric, ground cumin, chili flakes, and a generous pinch of salt and pepper. Roast for 20 minutes, tossing halfway through to ensure even browning.

While the potatoes roast, place the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out as much excess water as possible.

Generously rub the salmon fillets with the tandoori or tikka spice paste and a drizzle of oil.

Remove the roasting tin from the oven and increase the temperature to 220°C (200°C fan/gas 7). Stir the wilted spinach into the potatoes, then nestle the salmon fillets on top, skin-side down.