Spiced Salmon and Tomato Traybake
Spiced Salmon and Tomato Traybake



  • 1 red onion, sliced
  • 200g cherry or baby plum tomatoes
  • 3 tbsp mild curry paste
  • 400g tin of chickpeas, drained
  • 2 skinless salmon fillets
  • 2 naan breads, to serve
  • 2 tbsp yoghurt
  • Lemon wedges and coriander leaves, to serve
  • Preheat the oven to 200C. Toss the tomatoes, onion, 2 tbsp of curry paste, the chickpeas and about 200ml of water together in a deep roasting tin, and roast for 15 mins until the onions and tomatoes are very tender.
  • Stir everything, season well, and then brush the remaining curry paste over the fish fillets and season again. Nestle the salmon in the veg, and roast for 10 more minutes. Serve with dollops of yoghurt, warm naan, and lemon wedges and a sprinkling of fresh coriander.
25 mins
2 serving

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