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.

Ingredients

Scale

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)

Instructions

Preheat the oven: Heat your oven to 200°C (180°C fan)/gas mark 6 to prepare for roasting the traybake.
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.
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.
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.
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.
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.
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