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Indian-style salmon
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Indian-style salmon
An easy salmon traybake with sweet potatoes and cherry tomatoes
Serves: 4
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
595Kcal
Fat
25gr
Saturates
4gr
Carbs
57gr
Sugars
14gr
Salt
0.9gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 4 medium sweet potatoes, peeled and cut into chunks
- 1 red onion, cut into wedges
- 250g cherry tomatoes, halved
- 1 tbsp medium curry powder
- 2 tbsp olive oil
- 1 x 410g tin chickpeas, drained and rinsed
- 4 skinless salmon fillets
- a large handful of young-leaf spinach
- 2 tbsp chopped coriander
Step by step
-
Preheat the oven to 200°C, fan 180°C, gas 6. Tip the sweet potatoes into a large, shallow roasting tin, add the red onion, tomatoes and curry powder and drizzle over the oil. Season and toss everything together then spread out in the tin. Roast for 30 minutes.
-
Stir in the chickpeas and top with the salmon. Season and roast for 10-12 minutes until the salmon is just cooked and the vegetables are tender. Remove the salmon, stir in the spinach and return the salmon to the tin. Scatter over the coriander to serve.
Recipe by Kate Titford