Looking for an all-in-one traybake recipe? This vibrant salmon curry dish is packed with punchy flavours and will make for an easy midweek meal.
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp ground turmeric
1 tbsp vegetable oil
1 head broccoli, cut into florets and stalk chopped
a thumb-sized piece ginger, sliced
2 cloves garlic, bashed
1 tbsp madras curry paste
1 tbsp lime pickle
400g tin coconut milk
4 salmon fillets
a good handful cherry tomatoes, halved
½ lime, juiced
a handful coriander, chopped
rice, to serve
- Heat the oven to 200C/fan 180C/gas 6. Tip the seeds and turmeric into a large bowl and add the vegetable oil with some seasoning. Toss the broccoli florets and stem with the oil and spices, then tip into a roasting tin with the ginger and garlic, and cook in the oven for 15 minutes.
- Mix together the curry paste, lime pickle and coconut milk, then pour into the tin. Nestle the salmon fillets, skin-side up, into the tin and season. Spread the tomatoes around and put back into the oven for 15-20 minutes or until the skins are starting to crisp and the salmon is cooked.
- Squeeze over the lime juice, sprinkle with coriander and serve with rice, if you like.