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 of richness and ties it all together.

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Prep time
10 minutes
Cook time
35 minutes
FREEZER FRIENDLY
No
SHELF LIFE
2

NUTRITION PER SERVING (Read more)

582kcal
Calories
41g
Protein
33g
Total Fat
35g
Carbs
11g
Fibre
10g
Sugars
200mg
Calcium
15%
 
3mg
Iron
18%
 
110mg
Magnesium
26%
 
568mg
Phosporus
45%
 
1542mg
Potassium
33%
 
155mg
Sodium
7%
 
2mg
Zinc
18%
 
0mg
Copper
42%
 
1mg
Vitamin B1
53%
 
0mg
Vitamin B2
34%
 
17mg
Vitamin B3
103%
 
1mg
Vitamin B6
39%
 
107mcg
Vitamin B9
27%
 
1328mcg
Vitamin A
148%
 
10mcg
Vitamin B12
414%
 
107mg
Vitamin C
119%
 
13mcg
Vitamin D
66%
 
7mg
Vitamin E
44%
 
137mcg
Vitamin K
114%
 
Calories: 582kcal; Protein: 41g; Total Fat: 33g; Carbs: 35g; Fibre: 11g; Sugars: 10g; Calcium: 200mg (15%); Iron: 3mg (18%); Magnesium: 110mg (26%); Phosporus: 568mg (45%); Potassium: 1542mg (33%); Sodium: 155mg (7%); Zinc: 2mg (18%); Copper: 0mg (42%); Vitamin B1: 1mg (53%); Vitamin B2: 0mg (34%); Vitamin B3: 17mg (103%); Vitamin B6: 1mg (39%); Vitamin B9: 107mcg (27%); Vitamin A: 1328mcg (148%); Vitamin B12: 10mcg (414%); Vitamin C: 107mg (119%); Vitamin D: 13mcg (66%); Vitamin E: 7mg (44%); Vitamin K: 137mcg (114%)
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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

Ingredients

Serves 2
new potatoes
quartered
carrot
peeled and cut into 5cm x 2cm batons
olive oil
coriander
finely sliced
tenderstem broccoli
halved
curry powder
yoghurt (dairy)
salmon fillets
deboned
water
lime
zest and juice
garlic cloves
grated

Instructions

Your notes
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.

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

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