Easy Curried Salmon and Sticky Veg
with Oven-Ready Chips and Greek Style Yoghurt4.0(110)
Calories
:
1030 kcalProtein
:
42.8g proteinTotal
:
35 minutesDifficulty
:
Easy New
Allergens:
- Cereals containing gluten
- Fish
- Milk
Deliciously easy to cook, it only takes 3 steps to put this Easy Curried Salmon and Sticky Veg on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
1 pack(s)
Mixed Peppers and Red Onion
400 grams
McCain Home Chips
(Contains: Cereals containing gluten)
1 sachet(s)
North Indian Style Spice Mix
2 unit(s)
Salmon Fillets
(Contains: Fish)
120 grams
Peas
40 grams
Mango Chutney
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
100 grams
Greek Style Salad Cheese
(Contains: Milk)
Utensils
•Baking Tray
•Baking Paper
Instructions
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Pop the veg and chips onto a baking tray. Drizzle with oil and season with salt and pepper.
- Sprinkle over half the North Indian style spice mix, then toss to coat. Spread out in a single layer.
- Bake on the middle shelf, 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 spice mix. Drizzle with some oil and rub to coat.
- When the veg has 15 mins left, roast the salmon on the top shelf, 10-15 mins. IMPORTANT: Wash hands and utensils after handling raw fish. Cook so it's opaque in the middle.
3
- Stir the peas and half the mango chutney through the roasted veg. Return to the oven for 1-2 mins.
- Share your sticky veg between your bowls and top with the salmon. Spoon the remaining mango chutney over the salmon.
- Drizzle over the yoghurt and crumble over the Greek style salad cheese to finish.
- Enjoy!
