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Coconut-Curried Salmon & Potato Bake

Coconut-Curried Salmon & Potato Bake

with Cauliflower, Tamarind Chutney & Chilli

Abigail D'SouzaUpdated on June 22, 2026

Get up to $230 off

Get up to $230 off

Calories

:

717 kcal

Protein

:

38.9g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Fish
Soy
May contain traces of allergens
Crustaceans
Molluscs

This cosy, curried salmon and cauliflower bake keeps things effortless, bubbling away in a luscious, spiced coconut milk sauce. Serve it with tangy tamarind chutney on the side to perfectly balance the rich, comforting flavours. Finish it off with a scatter of fiery chilli flakes for a customisable kick that hits the spot.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

2

Potato

1

Red Onion

1

Cauliflower

280 g

Salmon

(Contains: Fish May be present: Crustaceans, Molluscs.)

1 sachet

Curry Powder

1 packet

Coconut Milk

1 sachet

Vegetable Stock Pot

1 packet

Baby Spinach Leaves

1 sachet

Chilli Flakes

1 packet

Tamarind Chutney

(Contains: Soy)

Not included in your delivery

1 drizzle

olive oil

¼ cup

Boiling water

Nutritional Values

Calories717 kcal

Energy (kJ)3000 kJ

Fat43.6 g

of which saturates20.1 g

Carbohydrate42.7 g

of which sugars21.2 g

Dietary Fibre8.5 g

Protein38.9 g

Sodium772 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Baking Paper

Cooking Steps

Roast the veggies

1

Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
Cut potato into bite-sized chunks.
Slice red onion into thin wedges. Cut cauliflower into small florets.
Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat.
Bake until golden and tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

Start the traybake

2

Meanwhile, pat salmon dry with paper towel and season both sides.
Place salmon on a lined oven tray and lightly coat or spray with olive oil.
Bake until salmon is just cooked through, 8-12 minutes.
Remove baking dish from oven and stir in coconut milk, curry powder, stock concentrate and the boiling water. Bake until salmon are golden and cooked through, a further, 5-10 minutes.

Finish the traybake

3

Remove baking dish from oven, then stir through baby spinach leaves and roasted veggies until wilted and combined.

Finish & serve

4

Divide curried potato and coconut bake between bowls. Top with salmon. Garnish with a pinch of chilli flakes (if using).
Serve with tamarind chutney. Enjoy!

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