Spiced salmon with traybaked sag aloo
By Esther Clark
Spice up a salmon fillet with the classic Indian side dish, sag aloo, for an easy midweek meal that's packed with omega-3 and ideal for feeding a crowd
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Prep:10 mins
Cook:45 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 610
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fat 35g
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saturates 12g
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carbs 39g
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sugars 3g
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fibre 5g
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protein 33g
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salt 0.6g
Ingredients
- 1kg floury potatoes, such as Maris Piper, peeled and cut into 2cm chunks
- olive oil, for roasting
- 1 tsp turmeric
- 2 tsp ground cumin
- 1 tsp chilli flakes
- 200g spinach
- 1 x 500g salmon fillet
- 2 tbsp tandoori or tikka spice paste
- 100ml double cream
- lemon wedge, to serve
Method
Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.
Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water. Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/ gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.
