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

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

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.
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.
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.
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).
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.
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