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Curried Salmon and Sticky Mango Veg

with Greek Style Yogurt

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

873 kcal

Protein

:

35.3g protein

Total

:

35 minutes

Difficulty

:

Easy

Allergens:

Cereals containing gluten
Wheat
Fish
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

300 grams

Mixed Peppers and Red Onion

400 grams

McCain Home Chips

(Contains: Cereals containing gluten, Wheat)

1 sachet(s)

North Indian Style Spice Mix

200 grams

Salmon Fillets

(Contains: Fish)

120 grams

Peas

40 grams

Mango Chutney

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Nutritional information

Energy (kJ)3652 kJ

Energy (kcal)873 kcal

Fat35.6 g

of which saturates7.4 g

Carbohydrate101.6 g

of which sugars25.4 g

Dietary Fibre13.4 g

Protein35.3 g

Cholesterol80 mg

Salt1.3 g

Potassium0.4 mg

Calcium7 mg

Iron0.3 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Baking Sheet with Baking Paper

Instructions

1

Preheat the oven to 220°C/200°C fan/gas mark 7.

Pop the chopped veg and chips onto a baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half of the north Indian spice, then toss to coat.

Spread out in a single layer.

Bake on the middle shelf of the oven, 25-30 mins.

Turn halfway through.

2

Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper, sprinkle over the remaining north Indian spice, drizzle some oil and rub to coat.

When there are 15 mins left of veg cooking time, roast the salmon on the top shelf, 10-15 mins.

IMPORTANT: Wash hands and equipment after handling raw fish. The salmon is cooked when opaque in the middle.

3

Once the veg has finished cooking, stir in the peas and half of the mango chutney. Return to the oven for 1-2 mins, until everything is piping hot.

Share your sticky veg between serving bowls, top with your spiced salmon. Drizzle the remaining mango chutney over the salmon.

Drizzle over the yoghurt.

Enjoy!

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