Spiced Salmon Traybake with Carrots, Potatoes and Herby Lime Yoghurt

1

Gather your ingredients and preheat the oven to 210°C/ 190°C fan.

2

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.

3

While the vegetables are roasting, mix together the curry powder and remaining olive oil in a small bowl.

4

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.

5

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.

6

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.

7

Divide the traybake evenly onto serving plates. Serve with dollops of yoghurt and sprinkled with fresh coriander.