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Spiced salmon tray bake recipe video

Spiced Salmon Tray Bake | Video

Salmon and veggies baked together in a tray creating the perfect weeknight meal. The lime yogurt sauce adds that extra special touch.
5 from 41 votes
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Course: Seafood
Cuisine: Indo-western
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Author :Nish Kitchen
Servings 4

Ingredients

Spice rub:

  • 2 teaspoon ground cumin cumin powder
  • 2 teaspoon ground coriander coriander powder
  • ½ teaspoon ground cinnamon cinnamon powder
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon lime zest
  • Salt and pepper to taste

Salmon tray bake:

  • 1 bunch baby broccoli
  • 4 salmon pieces approximately 800g
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Lime yogurt sauce:

  • 1 cup yogurt
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • ½ teaspoon red chili flakes
  • 1 garlic clove grated
  • 1 tablespoon chopped coriander cilantro leaves
  • Salt and pepper to taste

Beetroot salad: (optional)

  • 450 g canned beetroot thinly sliced (approximately 2 cups) (see notes)
  • 1 cup carrot cut into thin sticks
  • ¼ teaspoon grated ginger
  • ¼ cup chopped mint leaves
  • Salt and pepper to taste

Instructions

  • Preheat oven to 200C / 400F.

Spice rub:

  • Place ground cumin, ground coriander, ground cinnamon, red chili powder and lime zest. Season with salt and pepper. Stir to combine. Set aside.

Salmon tray bake:

  • Place broccoli on a baking tray. Add 1 tablespoon olive oil. Season with salt and pepper. Toss to coat. Arrange broccoli in a single layer on one side of the tray.
  • Place salmon skin side down on the other side of the tray. Coat in 1 tablespoon olive oil. Sprinkle spice rub on both sides of salmon. Bake for 12-14 minutes or until cooked through.

Lime yogurt sauce:

  • Combine together yogurt, lime zest, lime juice, red chili flakes, grated garlic and chopped coriander (cilantro) leaves in a bowl. Season with salt and pepper.

Beetroot salad:

  • Place beetroot, carrot, chopped mint leaves and grated ginger in a bowl. Season with salt and pepper.
  • Serve salmon with beetroot salad and lime yogurt sauce.

Video

Notes

- If you don’t like canned beetroots, cook whole beets and then slice them thinly.

Nutrition

Serving: 1g | Calories: 543kcal | Carbohydrates: 22g | Protein: 56g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 26g | Cholesterol: 146mg | Sodium: 609mg | Fiber: 5g | Sugar: 15g