Chicken and vegetable traybake
This colourful and tasty tray bake, which uses chicken thighs for extra flavour, is easy to assemble and perfect for a mid-week budget meal.
Indian-spiced salmon and chickpea traybake
This deliciously spiced curried supper is simple to make as well as heart-healthy.
Meal type: Main meal
Serves: 2 (Not suitable for freezing)
Total time: 40 minutes
Preparation: 20 minutes
Cook: 20 minutes
- Preheat the oven to 180°C/160°C fan or gas mark 4. Mix all the spices together and set aside half to use another time.
- Place the chickpeas in a shallow roasting tin, sprinkle with half the remaining spice mixture and drizzle with 2 tsp of the oil. Place in the oven and roast for 5 minutes.
- Sprinkle the salmon fillets with a little more of the spice mixture and nestle them amongst the chickpeas. Add the peas and cherry tomatoes and return to the oven for 12-15 minutes until the fish is just cooked through and will flake easily.
- Meanwhile, mix mint, yogurt and garlic together. In another bowl, mix the finely chopped tomatoes, red onion, coriander and lime juice.
- When the fish is cooked, serve with a scattering of chopped coriander, the raita and tomato relish.
How we made it healthier
A delicious mix of seasoning gives plenty of flavour, without the need to add salt.
Nutritional Information
Each Portion Contains:
Energy
2670kJ
636kcal
32%
Carbs
38.8g
-
Fibre
13.5g
45%
Fat
29.7g
Medium
42%
Saturates
5.1g
Low
26%
Sugar
14.3g
Low
16%
Salt
0.29g
Low
5%
% = an adult's reference intake
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Ingredients
For the salmon:
¼ tsp ground ginger
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp ground turmeric
¼ tsp ground cayenne pepper
400g (14oz) can chickpeas, drained
2 tsp sunflower oil
2 x 150g (5½ oz) salmon fillets
200g (7oz) frozen peas
100g (3½ oz) cherry tomatoes
For the raita:
8-10 mint leaves
100g (3½ oz) 0% fat natural yogurt or 0% fat Greek yogurt
1 clove garlic, crushed
For the relish:
100g (3½ oz) cherry tomatoes or 2 large tomatoes, finely chopped
¼ small red onion, finely chopped
1 tbsp lime juice
1 tbsp chopped coriander
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