Turmeric salmon with warm saag aloo salad
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Stuart West
Turmeric salmon with warm saag aloo salad
Omega-rich, heart-healthy salmon is great at taking on different flavours; this recipe can easily be made dairy-free, too - just follow our tip
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
517Kcal
Fat
27gr
Saturates
5gr
Carbs
30gr
Sugars
7gr
Fibre
5gr
Protein
34gr
Salt
0.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 300g baby salad potatoes (halve any larger ones)
- 1 red onion, cut into small wedges
- 1 tsp cumin seeds
- 2cm root ginger, shredded
- 1 tbsp olive oil
- 2 unpeeled garlic cloves
- 100g young spinach
- 2 x skin-on salmon fillets
- ½ tsp ground turmeric
- 2 tbsp natural yogurt
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Toss the potatoes, red onion, cumin seeds and ginger with the oil, then transfer to a roasting tin with the garlic cloves. Roast for 25 minutes, or until the potatoes are golden and tender.
- Around 10 minutes before the end of the cooking time, dust the salmon flesh with the turmeric and season. Put, skin-side down, in an ovenproof frying pan set on the hob. Turn on the heat and cook for 2 minutes, until the skin is just starting to crisp up, then turn over so the fillets are skin-side up. Transfer the pan to the oven and roast for 8 minutes.
- When the potatoes are cooked, remove the tin from the oven and squeeze out the garlic cloves. Add the spinach, let it wilt in the residual heat and stir through to combine.
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Divide the vegetables between two plates, top with the salmon and drizzle with the yogurt.TipMake it dairy-free
Use unsweetened dairy-free natural yogurt if required.
