Tandoori Salmon with Roasted Veg

serves.png

Serves: 4

time-prep.png

Prep: 10 mins

time-cook.png

Cook: 20 mins

calories.png

Kcal pp: 558

Ingredients Jump to method

Fruit & Veg

14 oz cherry vine tomatoes

1 red onion

1.7 lb sweet potatoes


Fish

4 salmon fillets


Dairy & Chilled

5 oz greek yogurt


Condiments

1 tsp ground cumin

2 tbsp tandoori curry paste


Pantry

Salt and pepper

Olive oil

Method

Preheat the oven to 425ºF.


Cut the red onion into quarters and set aside.


In a bowl, mix 2 tbsp tandoori paste with 4 tbsp yogurt. Then gently coat the salmon fillets in this mixture and set them aside.


Peel and chop the sweet potatoes into 2 cm cubes and place them onto a large tray. Add a drizzle of olive oil and season with salt, pepper, and 1 tsp cumin. Place into the oven.


Once the sweet potatoes have been cooking for 5 minutes, remove the tray from the oven and add the salmon (skin down), red onion, and cherry tomatoes (on the vine). Ensure everything is evenly spaced. Place the tray back into the oven for a further 15 minutes.


Once cooked, serve onto four plates with a side of yogurt.

 

Nutritional Data Per Portion

Energy

558 kcal

Total Fat

23.35 g

Saturated Fat

5.74 g

Carbohydrates

50.93 g

Sugar

16.41 g

Fibre

8.55 g

Protein

32.74 g

Sodium

81.05 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.