Easy Indian Salmon Traybake

While the veggies are cooking, finely chop the garlic. Heat a medium frying pan over a medium-high heat with a drizzle of olive oil and the garlic. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek-style yoghurt to the garlic oil and stir to combine. Season to taste and set aside. In a medium bowl, combine the salmon, Mumbai spice blend and a drizzle of olive oil. Season.

Place the salmon, skin-side down, on a second lined oven tray. Bake until just cooked through, 8-10 minutes. When the veggies have finished roasting, add the baby spinach leaves and a drizzle of white wine vinegar to the tray. Toss to combine.