Spiced Salmon & Tomato Traybake Recipe

Introduction

This spiced salmon and tomato traybake is a vibrant, easy meal perfect for busy weeknights. Combining fragrant curry flavors with tender salmon and juicy tomatoes, it’s deliciously satisfying and comes together in just one baking dish.

Ingredients

• 1 red onion, sliced
• 200g cherry tomatoes
• 3 tbsp mild or madras curry paste
• 400g can chickpeas, drained and rinsed
• 2 skinless salmon fillets
• 1 large or 2 small naan breads
• 2 tbsp fat-free yogurt
• Lemon wedges and a few coriander leaves, to serve (optional)

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. In a deep 20 x 25cm roasting tin, toss together the sliced red onion, cherry tomatoes, 2 tablespoons of curry paste, drained chickpeas, and 200ml water.
2. Step 2: Roast this mixture for 15 minutes, until the onions are tender and tomatoes are just bursting. Stir everything well, then season with salt and pepper.
3. Step 3: Brush the remaining 1 tablespoon of curry paste over the salmon fillets and season them. Nestle the salmon into the roasted vegetables in the tin.
4. Step 4: Return the tray to the oven and roast for another 8–10 minutes, or until the salmon is cooked through to your liking.
5. Step 5: While the salmon cooks, warm the naan breads by placing them directly on the oven rack below the traybake.
6. Step 6: Cut the warmed naan into wedges. Swirl the fat-free yogurt through the vegetable mixture in the traybake, then serve with the naan wedges for dipping, garnished with coriander leaves and lemon wedges if you like.

Tips & Variations

• For extra flavor, marinate the salmon in curry paste for 30 minutes before cooking.
• Swap chickpeas for cannellini beans or diced potatoes for a different texture.
• Use Greek yogurt instead of fat-free yogurt for a creamier finish.
• Add a handful of spinach or kale to the traybake in the final 5 minutes for added greens.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave until warmed through. Naan bread is best eaten fresh or warmed separately to keep it from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, but be sure to thaw them completely and pat dry before baking to ensure even cooking and prevent excess moisture.

What can I use if I don’t have curry paste?

You can substitute with a mix of curry powder and a little tomato paste or yogurt to create a similar spiced flavor, adjusting to taste.

Spiced Salmon & Tomato Traybake Recipe

---

★★★★★

4.9 from 114 reviews

• Author: Sophie
• Total Time: 35 minutes
• Yield: 2 servings 1x

Pin Recipe

Print Recipe

Description

A flavorful and easy spiced salmon and tomato traybake combining tender roasted onions, juicy cherry tomatoes, and protein-rich chickpeas with aromatic curry paste. Served with warm naan bread and a dollop of fat-free yogurt, this dish is a quick, wholesome meal perfect for a healthy weeknight dinner.

---

Ingredients

Scale 1x2x3x

Vegetables and Legumes

• 1 red onion, sliced
• 200g cherry tomatoes
• 400g can chickpeas, drained and rinsed

Protein

• 2 skinless salmon fillets

Spices and Condiments

• 3 tbsp mild or madras curry paste
• 2 tbsp fat-free yogurt

Carbs and Breads

• 1 large or 2 small naan breads

To Serve

• Lemon wedges, to serve (optional)
• A few coriander leaves, to serve (optional)

---

Instructions

1. Preheat and prepare the base: Heat the oven to 200C/180C fan/gas mark 6. In a deep 20 x 25cm roasting tin, combine the sliced red onion, cherry tomatoes, 2 tablespoons of curry paste, chickpeas, and 200ml water. Toss well to mix everything.
2. First roast: Roast the vegetable and chickpea mixture in the preheated oven for 15 minutes until the onions are tender and the tomatoes are just beginning to burst.
3. Season and add salmon: Remove the tin, give the mixture a good stir and season with salt and pepper to taste. Brush the remaining 1 tablespoon of curry paste over the salmon fillets, then season them as well. Nestle the salmon fillets into the veg and chickpeas in the tin.
4. Final roast: Return the roasting tin to the oven and cook for another 8–10 minutes, or until the salmon is cooked to your liking (it should flake easily with a fork but still be moist inside).
5. Warm the naan: While the salmon is cooking, warm the naan breads by placing them directly on the oven rack below the roasting tin for the last few minutes of cooking. Once warmed, cut the naan into wedges for serving.
6. Serve: When cooked, swirl the fat-free yogurt gently into the vegetables and chickpeas in the tin. Serve the spiced salmon and tomato traybake with the naan wedges on the side. Garnish with coriander leaves and lemon wedges if using, squeezing lemon over the dish to add a fresh zesty note.

Notes

• You can use mild or madras curry paste according to your spice preference.
• If cooking for fewer people, you can reduce the ingredient quantities proportionally.
• Using skinless salmon fillets helps to easily roast without extra oil or sticking.
• The dish is great for meal prep and can be refrigerated for up to 2 days.
• For a richer flavor, you can substitute fat-free yogurt with Greek yogurt or add a dollop of crème fraîche.
• Fresh coriander and lemon wedges are optional but add a nice fresh finish to the dish.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Indian-inspired

Keywords: salmon traybake, spiced salmon, curry salmon, roasted vegetables, healthy dinner, easy salmon recipe, tomato and chickpea bake