Salmon & Veggie Traybake

Name: Salmon & Veggie Traybake
Prep time: 15 min
Cook time: 1 h 29 min
Total time: 1 h 44 min
Yield: 1 serving
Ingredients: 267 g Potatoes; 160 g Salmon; 83 g Broccoli; 67 g Tomatoes; 40 g Greek Yogurt; 30 g Scallions; 22 g Limes; 5 g Fresh Cilantro; 3 g Olive Oil; 3 g Cayenne; 3 g Garlic; 2 g Cumin; 2 g Tomato Sauce; 2 g Salt; 2 g Chili Powder; 1 g Fresh Ginger; 1 g Fennel Seeds; 1 g Coriander Seeds; 1 g Cardamom; 0 g Turmeric

Fish & seafoodMedium (30–60 min)Light & healthy

Calories: 669kcal
Protein: 46g
Carbs: 62g
Fat: 28g
Total time: 104min

Per serving · 15 min hands-on, 89 min waiting

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Ingredients

Servings

267 g Potatoes
160 g Salmon
83 g Broccoli
67 g Tomatoes
40 g Greek Yogurt
30 g Scallions
22 g Limes
5 g Fresh Cilantro
3 g Olive Oil
3 g Cayenne
3 g Garlic
2 g Cumin
2 g Tomato Sauce
2 g Salt
2 g Chili Powder
1 g Fresh Ginger
1 g Fennel Seeds
1 g Coriander Seeds
1 g Cardamom
0 g Turmeric

about €4.32 per serving

Instructions

Preheat the Oven

10 min waiting
- Set the oven to 190°C (374°F).
Toast and Grind Spices

3 min hands-on
- Toast cumin seeds, coriander seeds, fennel seeds, and cardamom pods in a dry skillet over medium heat for about 2 minutes.
- Grind the toasted spices into a fine powder, discarding cardamom pod shells.
Prepare the Marinade

2 min hands-on
- Combine Greek yogurt, grated garlic, grated ginger, a portion of the toasted spice mix, chili powder, turmeric, tomato sauce, and salt in a bowl.
- Mix thoroughly to form a smooth marinade.
Marinate the Salmon

1 min hands-on30 min waiting
- Cut salmon fillets into even portions.
- Coat salmon with the marinade and refrigerate for at least 30 minutes.
Roast the Potatoes

4 min hands-on25 min waiting
- Halve the potatoes and place on a roasting tray.
- Drizzle with olive oil, sprinkle with some toasted spice mix, chili powder, and salt.
- Roast in the preheated oven for 25 minutes, flipping occasionally.
Add Vegetables to Tray

2 min hands-on15 min waiting
- Add sliced scallions, diced tomatoes, and broccoli to the tray.
- Drizzle with remaining olive oil and toss to coat.
- Roast for another 15 minutes until tender and caramelized.
Bake the Salmon

1 min hands-on6 min waiting
- Make space on the tray and place marinated salmon over vegetables.
- Bake for an additional 6–7 minutes.
Char Under the Grill

2 min waiting
- Switch oven to grill (broiler) on high heat.
- Place tray under grill for 2–3 minutes to char the salmon.
Prepare Lime Yogurt Sauce

1 min hands-on
- Mix remaining Greek yogurt with lime juice until smooth.
Garnish and Serve

1 min hands-on
- Drizzle lime yogurt sauce over salmon and vegetables.
- Garnish with cilantro leaves and sliced red chili.
- Serve immediately.
- Cooking tips:
- For even roasting, cut the potatoes into uniform sizes and stir the vegetables halfway through cooking.
- Use fresh lime juice for the yogurt sauce to enhance the dish's brightness and balance the spices.
- If you prefer a milder heat, reduce the amount of chili powder and cayenne pepper.
- Make sure the salmon is not overcooked by checking for an internal temperature of 52–57°C (125–135°F). It should flake easily but remain moist.