This spiced salmon with traybaked saag aloo appeared in the December 2018 BBC Good Food magazine. It's a delicious Indian meal that's packed with omega-3 - perfect for a midweek meal, or make it along with other Indian dishes to serve a crowd.
The half side of salmon is rubbed with your choice of spice paste and laid on top of the classic side, saag aloo. We love the saag aloo so much, I've made it on it's own to serve as a side with other Indian dishes...it's amazing!!
Tip
- This spiced salmon with traybaked saag aloo recipe is easily adapted if you’re cooking for less people.
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How to make this Spiced Salmon with Traybaked Saag Aloo
Ingredients
- 1kg floury potatoes, such as Maris Piper, peeled and cut into 2cm chunks
- 1 tbsp olive oil, plus extra for drizzling
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 1 tsp chilli flakes
- salt and freshly ground black pepper
- 200g spinach
- 1 x 500g (half side) salmon fillet
- 2 tbsp tandoori or tikka spice paste
- 100ml double cream (I use Elmlea to reduce calories)
- lemon wedges, to serve
Instructions
- Heat the oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 minutes. Drain in a colander and leave to steam dry for a few minutes. Toss the potatoes in a roasting tin with the 1 tbsp of oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 minutes, 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 through the potatoes and top with the salmon, skin-side down. Increase the oven heat to 220C/200C fan/gas 7. Return the roasting tin to the oven for 20 to 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.
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Spiced Salmon with Traybaked Saag Aloo
Ingredients
- 1 kg (2.2 lb) floury potatoes (such as Maris Piper) peeled and cut into 2cm chunks
- 1 tbsp olive oil plus extra for drizzling
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 1 tsp chilli flakes
- salt and freshly ground black pepper
- 200 g (7.1 oz) spinach
- 500 g (1.1 lb) half side salmon fillet
- 2 tbsp tandoori or tikka spice paste
- 100 ml (½ cup) double cream (I use Elmlea to reduce calories)
- lemon wedges to serve
Instructions
- Heat the oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 minutes. Drain in a colander and leave to steam dry for a few minutes. Toss the potatoes in a roasting tin with the 1 tbsp of oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 minutes, 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 through the potatoes and top with the salmon, skin-side down. Increase the oven heat to 220C/200C fan/gas 7. Return the roasting tin to the oven for 20 to 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.
Notes
- This spiced salmon with traybaked saag aloo recipe is easily adapted if you’re cooking for less people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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