Looking for an all-in-one salmon traybake recipe? This vibrant curried salmon dish is packed with punchy flavours and will make for an easy midweek meal
Ingredients
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp ground turmeric
1 tbsp vegetable oil
1 head broccoli, cut into florets and stalk chopped
a thumb-sized piece ginger, sliced
2 cloves garlic, bashed
1 tbsp madras curry paste
1 tbsp lime pickle
400g tin coconut milk
4 salmon fillets
a good handful cherry tomatoes, halved
½ lime, juiced
a handful coriander, chopped
rice, to serve
Step by step
Heat the oven to 200C/fan 180C/gas 6. Tip the seeds and turmeric into a large bowl and add the vegetable oil with some seasoning. Toss the broccoli florets and stem with the oil and spices, then tip into a roasting tin with the ginger and garlic, and cook in the oven for 15 minutes.
Mix together the curry paste, lime pickle and coconut milk, then pour into the tin. Nestle the salmon fillets, skin-side up, into the tin and season. Spread the tomatoes around and put back into the oven for 15-20 minutes or until the skins are starting to crisp and the salmon is cooked.
Squeeze over the lime juice, sprinkle with coriander and serve with rice, if you like.
