Spiced Salmon Traybake with Carrots, Potatoes and Herby Lime Yoghurt
Quick and easy but sacrificing no flavour, this vibrant traybake is sure to become a new mid-week favourite. The creamy yoghurt dressing adds a note o...f richness and ties it all together. Read more Quick and easy but sacrificing no flavour, this vibrant traybake is sure to become a new mid-week favourite. The creamy yoghurt dressing adds a note of richness and ties it all together.
points
protein
fibre
points
protein
fibre
NUTRITION PER SERVING (Read more)
Notes
Alternatives:
baby new potatoes - sweet potatoes, cut into 3cm chunks
dairy yoghurt - plant-based yoghurt
fresh coriander - fresh mint or parsley
lime juice and zest - lemon juice and zest
points
protein
fibre
Ingredients
Method
Gather your ingredients and preheat the oven to 210°C/ 190°C fan.
Place the potatoes and carrots on a baking tray. Drizzle over half the olive oil and all of the water. Sprinkle lightly with salt and pepper and toss to coat. Place into the oven and bake for 20 minutes, until the water has evaporated and the vegetables are tender and beginning to turn golden brown.
While the vegetables are roasting, mix together the curry powder and remaining olive oil in a small bowl.
Lightly season the salmon with salt and pepper. Using either clean hands or a pastry brush, coat the salmon and broccoli evenly with the spiced oil.
Remove the carrots and potatoes from the oven. Arrange the salmon and broccoli on the tray and return to the oven to bake for a further 12-15 minutes, until the flesh of the salmon is opaque.
To make the herby lime yoghurt, mix together the yoghurt, garlic, lime zest and juice and fresh coriander, reserving a small amount of coriander for garnish. Adjust seasoning to taste.
Divide the traybake evenly onto serving plates. Serve with dollops of yoghurt and sprinkled with fresh coriander.
Notes
Alternatives:
baby new potatoes - sweet potatoes, cut into 3cm chunks
dairy yoghurt - plant-based yoghurt
fresh coriander - fresh mint or parsley
lime juice and zest - lemon juice and zest
User comments (27)
Love this recipe! So many flavours, easy to make, a firm favourite 😋
Delicious. Especially loved the herby yoghurt. New family favourite.
Great dish - we swapped the spice for the pesto paste used in the pasta and walnut pesto dish.
Kept the yoghurt (and substituted the herbs with mint) - winner all the way & very versatile.
Really tasty. Will definitely cook this dish again.
Very tasty and easy to make
Really tasty. Definitely a favourite with the family.
So tasty! I did this in the air fryer to make it quicker.
It cooked nicely, we personally did think the curry paste added anything to the dish
Tasty and so easy
Popular with the whole family
We really liked this dish.
Super tasty & easy to make. Will defo cook this again.
Delicious 😋
The broccoli got very crispy. I guess I could just add it later. For vegans I used coconut yoghurt, which worked well.
Great recipe!
Liked the yoghurt sauce with it. Added wild garlic and turmeric.
Gorgeous!
We loved it! Thank you!
I didn’t have broccoli spears or lime so replaced with French beans and lemon and worked well too.
Another very tasty recipe - the extra flavour of the curry marinade and the yogurt dressing makes for a very enjoyable meal. Will definitely make again.
Delicious
Water didn’t evaporate so I turned the oven up
Amazing recipe, turned out great
Really tasty. Without the yoghurt dip it may have been a little on the dry side. Dip was quite garlicky but I quite liked this over the veg and it paired well with the curry flavour.
Stunning! We subbed 5 spice for curry powder and it was amazing - thank you! ☺️☺️
I added the juice from the lime to the yogurt- a little too soupy. An approximate volume measurement would have helped- limes vary in size and yield
Really delicious…but would def steam broccoli instead …more vibrant & juicy
Didn’t fancy the curried dressing with fish so swapped with Gochujang paste, maple syrup and sesame seeds instead. It was delicious 😋 Never mixed olive oil with water to bake, worked really well.