Name: Spiced salmon with traybaked sweet potato sag aloo
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g sweet potatoes, peeled and cut into 2cm chunks; 500 g maris piper potatoes, peeled and cut into 2cm chunks; 1 tbsp olive oil, for roasting; 1 tsp turmeric; 2 tsp ground cumin; 1 tsp chipotle chilli flakes; 200 g spinach; 500 g salmon fillets; 2 tbsp tikka paste; 100 ml double cream; 1 lemon, wedges to serve

1

Heat oven to 200C/180C fan/gas 6.

2

Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins.

3

Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.

4

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.

5

Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach 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.

6

Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.

Method