Spiced Salmon With Tray Baked Sag Aloo
Bring bold flavour to the table with this spiced salmon served alongside tray-baked saag aloo. Rich, flaky salmon is coated in warming spices and roasted until beautifully tender, while the potatoes and spinach bake together for an easy take on the much-loved Indian classic. Comforting, vibrant and simple to prepare, it is a brilliant midweek dinner that feels both wholesome and full of flavour.
- 500g salmon fillets
- 2 tbsp tandoori or tikka spice paste
- 1kg floury potatoes (e.g. Maris Piper), peeled and cut into 2cm chunks
- Olive oil, for roasting
- 200g spinach
- 100ml double cream
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 1 tsp chilli flakes
- Lemon wedges, to serve
Instructions
- Heat the oven to 200°C/180°C fan/gas 6.
- Bring a large pan of salted water to the boil. Add the potatoes and cook for 6 minutes.
- Drain in a colander and leave for 2–3 minutes to steam dry.
- Tip the potatoes into a roasting tin (the Scanpan Classic Roasting Pan works brilliantly).
- Add 1 tbsp olive oil, the turmeric, ground cumin and chilli flakes. Season well and toss to coat.
- Roast for 20 minutes, turning halfway through so they crisp evenly.
- Boil the kettle.
- Put the spinach in a colander and pour over boiling water until wilted.
- Press out most of the liquid using the back of a wooden spoon.
- Rub the salmon all over with the tandoori/tikka paste and drizzle with a little oil.
- Stir the spinach through the roasted potatoes, then place the salmon on top skin-side down.
- Increase the oven to 220°C/200°C fan/gas 7.
- Roast for 20–25 minutes, until the salmon is just cooked through.
- Lift the salmon out briefly and stir the double cream through the potatoes and spinach.
- Return the salmon to the tin.
- Serve with lemon wedges for squeezing over.
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.