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Spiced salmon with traybaked sag aloo

Spiced salmon with traybaked sag aloo in a serving dish

Partnered content with ALDI

Spiced salmon with traybaked sag aloo

Name: Spiced salmon with traybaked sag aloo
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 1kg floury potatoes such as Maris Piper, peeled and cut into 2cm chunks; olive oil for roasting; 1 tsp turmeric; 2 tsp ground cumin; 1 tsp chilli flakes; 200g spinach; 1 Aldi Specially Selected Lightly Smoked Scottish Salmon Fillet; 2 tbsp tandoori or tikka spice paste; 100ml double cream; lemon wedge to serve

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Serves 4

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4.8 out of 5.338 ratingsRate

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Spice up a salmon fillet with the classic Indian side dish, sag aloo, for an easy midweek meal that's packed with omega-3 and ideal for feeding a crowd

Egg-free

Gluten-free

Nut-free

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This recipe has been produced and tested in partnership with ALDI

Ingredients

Nutrition

Units:

MetricUS

1kg floury potatoes

such as Maris Piper, peeled and cut into 2cm chunks
olive oil

for roasting
1 tsp turmeric
2 tsp ground cumin
1 tsp chilli flakes
200g spinach
1 Aldi Specially Selected Lightly Smoked Scottish Salmon Fillet
2 tbsp tandoori or tikka spice paste
100ml double cream
lemon wedge

to serve

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Nutrition: Per serving

kcal610
fat35g
saturates12g
carbs39g
sugars3g

low
fibre5g
protein33g

high
salt0.6g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.
step 2

Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water. Rub the Aldi Salmon Fillet generously with the spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.

Recipe from Good Food magazine, December 2018

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A star rating of 4.8 out of 5.338 ratings

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