Spiced salmon with tray-baked sag aloo

Fish and curry. Beautiful mix that will blow your mind. Simple tray baked meal that will make your mouth water when its cooking Recipe Trolley
Prep: 0H 10M
Cook: 0H 45M
Serves: 4



Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain and leave to steam dry for a few mins. Toss the potatoes and onion in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli powder and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.


Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water. Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach and tomatoes through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over and serve with the naan

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