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Michelle’s Oven Baked Indian Salmon

serves
4
time
45 minutes
level
beginner

Michelle’s salmon traybake is a one-pan wonder, making it perfect for busy nights when you’re still looking for highly nutritious dinner that’s big on flavour.

Head to Michelle’s blog Whole Hearty Kitchen for more recipes like this.

Michelle’s Oven Baked Indian Salmon

serves
4
time
45 minutes
level
beginner

Michelle’s salmon traybake is a one-pan wonder, making it perfect for busy nights when you’re still looking for highly nutritious dinner that’s big on flavour.

Head to Michelle’s blog Whole Hearty Kitchen for more recipes like this.

Ingrédients

  • 2 medium onions, halved and finely sliced
  • 2 tins of chickpeas, drain 1tin
  • 1 pouch Merchant Gourmet Beluga Lentils
  • 2 tbsp curry paste of choice
  • 4 fillets of sustainably sourced salmon
  • 10 blocks frozen spinach
  • 1 lemon
  • Olive oil

Méthode

  1. Start by bringing your salmon fillets to room temperature by taking them out of the fridge while you get on with making the curry base. Pat them dry with a kitchen tissue to remove any excess moisture. 
  2. Preheat the oven to 220 degrees Celsius. 
  3. Slice the onions and place on a baking tray with a little oil and roast for 8 to 10 minutes. The onions should be softened and translucent. 
  4. Remove the tray from the oven and add the chickpeas with 1 tin of their water, the lentils, curry paste and the juice of half the lemon. Stir it all through to combine and season with salt and black pepper to taste. 
  5. Then pop your spinach blocks in the tray and put it back in the oven for a further 20 minutes. 
  6. Remove the tray from the oven and turn it down to 200 degrees Celsius. Give everything a good stir before placing your seasoned salmon skin side down and squeeze over the remaining lemon juice. 
  7. Put the baking dish back in the oven for 10 to 12 minutes until the salmon is cooked through.

1 comment

  • This is a fab recipe, so delicious and easy to make, great for fussy children too!

    Nicola

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