Spiced Salmon with Traybaked Saag Aloo

By: Deborah

A delicious saag aloo is topped with a half side of salmon rubbed with your choice of spice paste.

PREP: 10

COOK: 45

TOTAL: 55

Course: Main

Cuisine: Indian

Servings: 4 people

1 kg (2.2 lb) floury potatoes (such as Maris Piper) peeled and cut into 2cm chunks
1 tbsp olive oil plus extra for drizzling
1 tsp ground turmeric
2 tsp ground cumin
1 tsp chilli flakes
salt and freshly ground black pepper
200 g (7.1 oz) spinach
500 g (1.1 lb) half side salmon fillet
2 tbsp tandoori or tikka spice paste
100 ml (½ cup) double cream (I use Elmlea to reduce calories)
lemon wedges to serve

Heat the oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 minutes. Drain in a colander and leave to steam dry for a few minutes. Toss the potatoes in a roasting tin with the 1 tbsp of oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 minutes, 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 oven heat to 220C/200C fan/gas 7. Return the roasting tin to the oven for 20 to 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.

This spiced salmon with traybaked saag aloo recipe is easily adapted if you’re cooking for less people.

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS half side salmon, midweek meal, saag aloo, tandoori, tikka paste, traybake

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