Tandoori salmon traybake
Looking for salmon recipes? This tandoori salmon trayback is an amazingly easy meal to prepare and one that will please most guests.
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Pre-heat oven to 225°C
- In a bowl mix together the curry paste, yoghurt, lemon zest and juice
- Mix through the salmon and marinate in the fridge for 30 minutes or up to 2 hours
- In another large bowl mix together the mustard and cumin seeds, ginger, garlic broccoli, red onion and oil. Spread out on a large roasting tray and roast for approximately 15 minutes
- Remove from the oven and place the salmon fillets around the broccoli, drizzling the marinade over the whole tray
- Spread tomatoes over tray
- Return to the oven for a further 15 minutes or until the salmon is cooked through
- Remove from oven and garnish with chopped coriander.
Serving suggestion
- Serve with steamed brown rice.
- 1 tbspTandoori curry paste
- 1/2 cupplain unsweetened yoghurt
- 1 tbsplemon zest
- 2 tbsplemon juice
- 400 gsalmon fillets, cut into 4 pieces
- 1 tspmustard seeds (optional)
- 1 tspcumin seeds (optional)
- 1 tbspchopped ginger
- 2 clovesgarlic, crushed
- 1 headbroccoli, cut into florets
- 1red onion, sliced
- 2 tbspoil
- 1 cuphalved cherry tomatoes
- 1/2 cupchopped coriander
Per serve
- Energy1341kJ
- Total Fat20.6g
- Saturated Fat4.5g
- Total Carbohydrate14.0g
- Sugars6.7g
- Dietary Fibre4.6
- Sodium113mg
- Protein26.8g
Method
- Pre-heat oven to 225°C
- In a bowl mix together the curry paste, yoghurt, lemon zest and juice
- Mix through the salmon and marinate in the fridge for 30 minutes or up to 2 hours
- In another large bowl mix together the mustard and cumin seeds, ginger, garlic broccoli, red onion and oil. Spread out on a large roasting tray and roast for approximately 15 minutes
- Remove from the oven and place the salmon fillets around the broccoli, drizzling the marinade over the whole tray
- Spread tomatoes over tray
- Return to the oven for a further 15 minutes or until the salmon is cooked through
- Remove from oven and garnish with chopped coriander.
Serving suggestion
- Serve with steamed brown rice.
Ingredients
- 1 tbspTandoori curry paste
- 1/2 cupplain unsweetened yoghurt
- 1 tbsplemon zest
- 2 tbsplemon juice
- 400 gsalmon fillets, cut into 4 pieces
- 1 tspmustard seeds (optional)
- 1 tspcumin seeds (optional)
- 1 tbspchopped ginger
- 2 clovesgarlic, crushed
- 1 headbroccoli, cut into florets
- 1red onion, sliced
- 2 tbspoil
- 1 cuphalved cherry tomatoes
- 1/2 cupchopped coriander
Ingredients
- 1 tbspTandoori curry paste
- 1/2 cupplain unsweetened yoghurt
- 1 tbsplemon zest
- 2 tbsplemon juice
- 400 gsalmon fillets, cut into 4 pieces
- 1 tspmustard seeds (optional)
- 1 tspcumin seeds (optional)
- 1 tbspchopped ginger
- 2 clovesgarlic, crushed
- 1 headbroccoli, cut into florets
- 1red onion, sliced
- 2 tbspoil
- 1 cuphalved cherry tomatoes
- 1/2 cupchopped coriander
Nutrition Facts
Per serve
- Energy1341kJ
- Total Fat20.6g
- Saturated Fat4.5g
- Total Carbohydrate14.0g
- Sugars6.7g
- Dietary Fibre4.6
- Sodium113mg
- Protein26.8g
Method
- Pre-heat oven to 225°C
- In a bowl mix together the curry paste, yoghurt, lemon zest and juice
- Mix through the salmon and marinate in the fridge for 30 minutes or up to 2 hours
- In another large bowl mix together the mustard and cumin seeds, ginger, garlic broccoli, red onion and oil. Spread out on a large roasting tray and roast for approximately 15 minutes
- Remove from the oven and place the salmon fillets around the broccoli, drizzling the marinade over the whole tray
- Spread tomatoes over tray
- Return to the oven for a further 15 minutes or until the salmon is cooked through
- Remove from oven and garnish with chopped coriander.
Serving suggestion
- Serve with steamed brown rice.
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