Spiced Salmon and Tomato Traybake

by BBC Good Food

Enjoy this healthy spiced salmon and tomato traybake with a mild curry flavour for a quick and easy midweek meal. Serve with naan and lime wedges.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the oven to 200C/180C fan/gas 6. Toss the onion, tomatoes, half the curry paste, chickpeas and 200ml water (for 4 servings) together in a deep roasting tin. Roast for 15 mins until the onions are tender and the tomatoes are just bursting.

Step 2

Stir everything, then season. Brush the remaining curry paste over the salmon fillets and season. Nestle the salmon into the veg in the tin and roast for another 8-10 mins, or until cooked to your liking. While the salmon is cooking, cook the broccoli florets in boiling salted water for 4 minutes until tender.

Step 3

Meanwhile, warm the naan – you can do this by putting them directly on the oven rack below the roasting tin. Cut the warmed naan into wedges. If using, swirl the yogurt into the veg in the tin and serve with the lime wedges for squeezing over and the cooked broccoli on the side.

  • Ingredients
  • Based on 4 servings
  • 4 Naan 2x Sainsbury's Garlic & Coriander Naan x2 260g
  • 4 tbsp Fat Free Yogurt 1x Sainsbury's Fat Free Natural Yogurt 500g
  • 1 Lime, cut into wedges 1x Sainsbury's Limes
  • 1 Red Onion, sliced 1x Sainsbury's Red Onions Loose
  • 2 Tins Chickpeas, drained and rinsed 2x KTC Chick Peas 400g
  • 330g Cherry Tomatoes 1x Sainsbury's Cherry Tomatoes 300g
  • 6 tbsp Mild Curry Paste 1x Patak's Tikka Masala Paste Pots 2 x 70g
  • 4 Salmon Fillets 2x Sainsbury's Skin on ASC Scottish Salmon Fillets x2 240g
  • 1 head Broccoli, cut into florets 1x Sainsbury's Broccoli Loose
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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