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Tandoori Salmon Traybake

Tandoori Salmon Traybake

with Cumin Wedges, Peas, Tenderstem® Broccoli and Mango Chutney
Lily Stevens
Lily StevensUpdated on May 07, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
627 kcal
Protein
: 
32.8g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Fish
  • Cereals containing gluten
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 sachet(s)

Tandoori Masala Mix

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

200 grams

Salmon Fillets

(Contains: Fish)

450 grams

Potatoes

1 sachet(s)

White Cumin Seeds

80 grams

Tenderstem® Broccoli

120 grams

Peas

40 grams

Mango Chutney

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

Energy (kJ)2625 kJ
Energy (kcal)627 kcal
Fat25.1 g
of which saturates7.4 g
Carbohydrate71.1 g
of which sugars20.6 g
Dietary Fibre11.5 g
Protein32.8 g
Cholesterol80 mg
Salt0.9 g
Potassium1156 mg
Calcium42 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Bowl
•Baking Tray

Instructions

Marinate the Salmon
1

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

In a medium bowl, combine the tandoori masala mix and half the yoghurt. Season with salt and pepper.

Add the salmon to the bowl and stir to coat in the tandoori marinade. Leave to one side to marinate. IMPORTANT: Wash your hands and equipment after handling raw fish.

Prep the Wedges
2

While the salmon marinates, chop the potatoes into 2cm wide wedges (no need to peel).

Ready, Steady, Bake
3

Pop the wedges onto a large baking tray.

Drizzle with oil, sprinkle over the cumin seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Salmon Time
4

Meanwhile, lay the salmon onto one side of a medium, lined baking tray and drizzle with oil.

Roast the salmon on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Meanwhile, halve any thick broccoli stems lengthways.

Yes Peas
5

When the salmon has 12 minutes left, pop the Tenderstem® broccoli onto the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Return to the oven to roast on the top shelf until tender and crispy, 10-12 mins.

When the broccoli and salmon have 2 mins remaining, add the peas to the same baking tray.

Return to the oven for the remaining time until the peas are piping hot and the salmon is cooked through, 2-3 mins. 

If you'd prefer to boil your broccoli and peas, boil while the salmon is roasting, for 3-4 mins, until tender.

Serve
6

When ready, share the salmon between your plates.

Spoon the remaining yoghurt over the salmon, then drizzle with the mango chutney and sprinkle on the crispy onions.

Serve the cumin seed wedges, roasted broccoli and peas alongside.

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