Take pleasure in this wholesome spiced salmon and tomato traybake with a light curry flavour for a fast and straightforward midweek meal. Serve with naan bread and lemon wedges
- Prep:5 minutes
- Cook dinner:25 minutes
- 1 , sliced
- 200g , drained and rinsed
- 2 fillets
- 1 massive or 2 small and some coriander leaves, to serve (non-obligatory)
- STEP 1
Warmth the oven to 200C/180C fan/fuel 6. Toss the onion, tomatoes, 2 tbsp curry paste, the chickpeas and 200ml water collectively in a deep 20 x 25cm roasting tin. Roast for 15 minutes till the onions are tender and the tomatoes are simply bursting.
- STEP 2
Stir every part, then season. Brush the remaining curry paste over the salmon fillets and season. Nestle the salmon into the veg within the tin and roast for one more 8-10 minutes, or till cooked to your liking.
- STEP 3
In the meantime, heat the naan breads – you are able to do this by placing them straight on the oven rack beneath the roasting tin. Lower the warmed naan breads into wedges. Swirl the yogurt into the veg within the tin, then serve with the naan wedges for dunking, just a few coriander leaves sprinkled over, should you like, and the lemon wedges, if utilizing, for squeezing over.
