Tandoori Salmon with Roasted Veg
Prep: 10 mins
Cook: 20 mins
Kcal pp: 566
Ingredients Jump to method
Fruit & Veg
400g vine cherry tomatoes
1 red onion
800g sweet potatoes
4 salmon fillets
Dairy & Chilled
150g natural yoghurt
1 tsp ground cumin
2 tbsp tandoori paste
Salt and pepper
Preheat the oven to 200C/180C fan/gas 6.
Cut the red onion into quarters and set aside.
In a bowl, mix 2 tbsp tandoori paste with 4 tbsp yoghurt. Then gently coat the salmon fillets in this mixture and set them aside.
Peel and chop the sweet potatoes into 2 cm cubes and place them onto a large tray. Add a drizzle of olive oil and season with salt, pepper and 1 tsp cumin. Place into the oven.
Once the sweet potatoes have been cooking for 5 minutes, remove the tray from the oven and add the salmon (skin down), red onion and cherry tomatoes (on the vine). Ensure everything is evenly spaced. Place the tray back into the oven for a further 15 minutes.
Once cooked, serve onto four plates with a side of yoghurt.
Nutritional Data Per Portion
This nutritional information is provided as a courtesy and is an estimate only. Read full details here.