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Tandoori Spiced Salmon and Sweet Potato Chips

Tandoori Spiced Salmon and Sweet Potato Chips

with Baby Plum and Rocket Salad

4.0(23)

Recipe Development TeamUpdated on April 02, 2026

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Calories

:

701 kcal

Protein

:

27.9g protein

Total

:

30 minutes

Difficulty

:

Easy

Prepped in 10

Pescatarian

Allergens:

Sulphites
Fish

Tandoori gets its name from 'tandoor', an Indian cylindrical clay oven. Our tandoori spice mix includes cinnamon, turmeric, ginger and cumin, bringing the toasty flavours of a tandoor oven to this delicious spiced salmon.

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

Ingredients

serving amount

2 unit(s)

Sweet Potato

1 unit(s)

Red Onion

125 grams

Baby Plum Tomatoes

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

200 grams

Salmon Fillets

(Contains: Fish)

1 sachet(s)

Tandoori Masala Mix

15 grams

Honey

40 grams

Wild Rocket

Not included in your delivery

½ tsp

Sugar

1 tbsp

Olive Oil

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2934 kJ

Energy (kcal)701 kcal

Fat31.1 g

of which saturates4.7 g

Carbohydrate70.7 g

of which sugars30.8 g

Dietary Fibre12.1 g

Protein27.9 g

Salt0.9 g

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

Utensils

•Chopping Board

•Large Bowl

•Knife

•Baking Tray

Instructions

Ready, Steady, Prep

1

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

Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Quarter and peel the red onion, then separate the layers. Halve the baby plum tomatoes.

In a medium bowl, add the tomatoes with the cider vinegar, sugar and olive oil (see pantry for both amounts). Season with salt and pepper and set aside for later.

Get Roasting

2

Pop the sweet potato chips and onion wedges onto a large baking tray. Drizzle with oil, 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, 30-35 mins. Turn halfway through.

Prep the Fish

3

Meanwhile, pat the salmon dry with kitchen paper. Lay the fish, skin-side down, onto a lined baking tray.

Drizzle with oil, season with salt and pepper and sprinkle over the tandoori masala mix. Rub in the seasoning, then drizzle over the honey. IMPORTANT: Wash your hands and equipment after handling raw fish. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bake the Fish

4

When turning the veg halfway through cooking, add the salmon tray to the top shelf of your oven for 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Toss the Salad

5

Just before you're ready to serve, toss the rocket leaves through the tomatoes and dressing.

Finish and Serve

6

Once everything's ready, transfer the fish to your serving plates.

Serve the roasted onion, sweet potato chips and salad alongside.

Add a dollop of mayonnaise alongside (see pantry for amount) for dipping.

Enjoy!

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