Spiced Salmon & Tomato Traybake Recipe

Introduction

This spiced salmon and tomato traybake is a flavorful, no-fuss meal perfect for busy weeknights. With tender salmon, bursting cherry tomatoes, and fragrant curry spices, it comes together quickly in one roasting tin for easy cleanup.

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: Heat the oven to 200°C (180°C fan)/gas mark 6. In a deep 20 x 25 cm roasting tin, toss the sliced onion, cherry tomatoes, 2 tablespoons of curry paste, chickpeas, and 200ml water together.
2. Step 2: Roast the vegetables and chickpeas for 15 minutes until the onions are tender and the tomatoes start to burst.
3. Step 3: Stir the mixture and season with salt and pepper. Brush the remaining 1 tablespoon of curry paste over the salmon fillets and season them as well.
4. Step 4: Nestle the salmon fillets into the vegetable mixture in the roasting tin. Return to the oven and roast for another 8–10 minutes, or until the salmon is cooked to your liking.
5. Step 5: While the salmon cooks, warm the naan breads by placing them directly on the oven rack below the roasting tin.
6. Step 6: Cut the warmed naan breads into wedges. Swirl the fat-free yogurt into the vegetables in the roasting tin before serving.
7. Step 7: Serve the traybake with naan wedges for dipping, and garnish with coriander leaves and lemon wedges if using.

Tips & Variations

• For extra heat, use madras curry paste instead of mild, or add a pinch of chili flakes to the vegetable mix.
• Swap the chickpeas for cooked lentils or butter beans for a different texture and flavor.
• If you can’t find naan, warm pita bread or crusty bread works well for dipping.
• To make it dairy-free, omit the yogurt or use a plant-based alternative.

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 served fresh, but can be wrapped and toasted briefly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, you can use frozen salmon fillets, but be sure to thaw them completely before cooking so they roast evenly.

Is this dish suitable for meal prep?

Absolutely! This traybake stores well and reheats nicely, making it a convenient option for planning lunches or dinners ahead of time.

Spiced Salmon & Tomato Traybake Recipe

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★★★★★

4.6 from 58 reviews

• Author: Ben
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

A flavorful and easy spiced salmon and tomato traybake featuring tender onions, bursting cherry tomatoes, chickpeas, and aromatic curry paste, served with warm naan bread and a cooling yogurt swirl. This one-pan meal is perfect for a quick, healthy dinner with minimal cleanup.

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Ingredients

Scale 1x2x3x

Vegetables & Legumes

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

Spices & Condiments

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

Protein

• 2 skinless salmon fillets

Bread & Garnishes

• 1 large or 2 small naan breads
• lemon wedges, to serve (optional)
• a few coriander leaves, to serve (optional)

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Instructions

1. Preheat the oven: Heat your oven to 200°C (180°C fan)/gas mark 6 to prepare for roasting the traybake.
2. Prepare the base: In a deep 20 x 25 cm roasting tin, toss together the sliced red onion, cherry tomatoes, 2 tablespoons of curry paste, drained chickpeas, and 200ml water. This mixture will create a flavorful stew base as it roasts.
3. First roast: Roast the vegetable and chickpea mixture for about 15 minutes until the onions soften and the tomatoes begin to burst, releasing their juices into the dish.
4. Season and add salmon: Stir the roasted mixture well and season to taste with salt and pepper. Brush the remaining 1 tablespoon of curry paste over the salmon fillets, season them lightly, then nestle the fillets gently into the vegetable mixture in the tin.
5. Second roast: Return the tin to the oven and roast for an additional 8-10 minutes, or until the salmon is cooked through but still moist, according to your preference.
6. Warm the naan: While the salmon finishes cooking, warm the naan breads by placing them directly on the oven rack below the roasting tin to heat through and soften.
7. Serve: Cut the warmed naan breads into wedges. Swirl the fat-free yogurt into the hot vegetable and chickpea mixture right in the tin. Serve the traybake with naan wedges for dipping, sprinkle over coriander leaves if desired, and provide lemon wedges for squeezing over the salmon and vegetables.

Notes

• Use mild curry paste for a gentler flavor or madras curry paste for a spicier dish.
• Ensure salmon is cooked to your preferred doneness, adjusting roasting time slightly if needed.
• If you don’t have naan breads, pita or flatbread can be a good alternative.
• Adding lemon wedges enhances the dish by providing a fresh, tangy contrast.
• The recipe can be adapted to be gluten free by selecting gluten-free naan or replacing it with gluten-free flatbread.

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

Keywords: spiced salmon, tomato traybake, curry paste, chickpeas, naan bread, healthy dinner, one-pan meal, baked salmon