Spiced Salmon & Tomato Traybake

Join us on a culinary adventure as we unveil the secrets to creating a mouthwatering Spiced Salmon & Tomato Traybake. This tantalizing dish combines the rich flavors of salmon with the vibrant freshness of tomatoes, all seasoned to perfection with aromatic spices. Prepare to elevate your dining experience with this easy-to-make recipe that’s perfect for any occasion.

Traybake recipes have been a staple in kitchens around the world for generations, offering a convenient and efficient way to cook delicious meals with minimal effort. Originating from humble beginnings, traybakes have evolved over time to encompass a wide range of flavors and ingredients, reflecting the diverse culinary traditions of different cultures. Today, traybakes are celebrated for their versatility and simplicity, making them a popular choice for busy cooks looking to create wholesome and flavorful meals with ease.

Ingredients:

• 1 red onion, sliced
• 200g cherry tomatoes
• 3 tbsp mild or madras curry paste
• 400g can chickpeas, drained and rinsed
• 2 skinless salmon fillets
• 1 large or 2 small naan breads
• 2 tbsp fat-free yogurt
• lemon wedges and a few coriander leaves, to serve (optional)

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Method:

STEP 1
Heat the oven to 200C/180C fan/gas 6. Toss the onion, tomatoes, 2 tbsp curry paste, the chickpeas and 200ml water together in a deep 20 x 25cm roasting tin. Roast for 15 mins until the onions are tender and the tomatoes are just bursting.

STEP 2
Stir everything, then season. Brush the remaining curry paste over the salmon fillets and season. Nestle the salmon into the veg in the tin and roast for another 8-10 mins, or until cooked to your liking.

STEP 3
Meanwhile, warm the naan breads – you can do this by putting them directly on the oven rack below the roasting tin. Cut the warmed naan breads into wedges. Swirl the yogurt into the veg in the tin, then serve with the naan wedges for dunking, a few coriander leaves sprinkled over, if you like, and the lemon wedges, if using, for squeezing over.