Tandoori Salmon with Roasted Veg
Serves: 4
Prep: 10 mins
Cook: 20 mins
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.