Salmon and Tomato Curry Bake
Salmon and Tomato Curry Bake



  • 1 red onion, sliced
  • 200g cherry tomatoes
  • 3 tbsp mild curry paste
  • 400g tin of chickpeas, drained
  • 2 salmon fillets, skin removed
  • Naan and yoghurt, to serve
  • Lemon wedges and coriander, to serve
  • Preheat the oven to 200C. Toss the tomatoes, onion, and 2 tbsp of curry paste into a roasting tin, then stir in the chickpeas and 200ml of water. Roast for 15 mins to soften everything up, then stir, season, and add the salmon fillets. Brush the fish with the remaining curry paste and roast for 8-10 mins more.
  • In the meantime, heat up your naans and slice into wedges. Swirl the yoghurt into the vegetables in the roasting tin, then serve with the naan and a sprinkling of coriander and lemon.
25 mins
2 serving

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