Salmon on Saag Aloo
Salmon on Saag Aloo



  • 1kg white potatoes, peeled and cut into 2cm cubes
  • Olive oil
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 1 tsp dried chilli flakes
  • 200g spinach leaves
  • 1 salmon fillet, about 500g
  • 2 tbsp tikka spice paste
  • 100ml heavy cream
  • Lemon wedges, to serve
  • Preheat the oven to 200C. Cook the potatoes in boiling salted water for 6 mins, then drain in a colander and leave to dry. Toss the potatoes into a roasting tin with a tbsp of oil, the cumin, turmeric, and chilli, and season well. Roast for 20 mins, tossing halfway through.
  • Wilt the spinach in a few splashes of boiling water, and squeeze out most of the moisture once cooked. Rub the salmon with the tikka paste and drizzle with oil, then stir the spinach into the potatoes and top with the fish fillet, skin-side down. Turn up the heat to 220C, and cook for 20 mins, or until the fish is just cooked. Remove the salmon, stir the cream into the potatoes, then serve the salmon on your vegetables with a lemon wedge for squeezing.
45 mins
4 serving

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