A quick and easy midweek meal is this healthy spiced salmon and tomato traybake with mild curry. Serve with lemon wedges and naan.
– 1 red onion, sliced– 200g cherry tomatoes– 3 tbsp mild or madras curry paste– 400g can chickpeas, drained and rinsed– 2 skinless salmon fillet– 1 large or 2 small naan bread– 2 tbsp fat-free yogurt– lemon wedges and a few coriander leaves, to serve (optional)
INGREDIENTS
Preheat the oven to 200C/180C fan/gas 6. Mix the onion, tomatoes, 2 tbsp curry paste, chickpeas, and 200ml water in a deep 20 x 25cm roasting tray.
INSTRUCTIONS
STEP 1
Roast 15 minutes until onions are soft and tomatoes burst. Season after stirring. Brush remaining curry paste on salmon fillets and season.
STEP 2
Place the salmon in the tin with the vegetables and roast for 8–10 minutes until done.
STEP 3
Place the naan breads directly on the oven rack underneath the roasting tray to reheat.
STEP 4
Wedge warmed naan flatbread. Stir the yogurt into the vegetables in the tin, then serve with naan wedges for dipping, a few coriander leaves, and lemon wedges for squeezing.