Oven Baked Indian-Spiced Salmon
with Veggie Toss & Garlic Dip
- Milk
- Fish
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
Ingredients
1
Brown Onion
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1
Zucchini
1 packet
Chat Potatoes
1 sachet
Mumbai Spice Blend
2
Garlic
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Fish, Molluscs)
1
Carrot
Cooking Steps
• Preheat oven to 220°C/200°C fan forced. • Slice carrot (unpeeled) and zucchini into rounds. • Roughly chop brown onion. • Place chopped potato, carrot, zucchini, onion, half of the Mumbai spice blend and a drizzle of olive oil on a lined oven tray. • Season and toss to coat, then bake until tender, 25-30 minutes.
• While the veggies are cooking, finely chop garlic. • In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave until fragrant, 30 second bursts. • Add Greek-style yoghurt to bowl with garlic oil, stirring to combine. Season to taste.
• When the veggies have 10 minutes remaining, place salmon on a lined oven tray. Drizzle with olive oil and sprinkle with remaining Mumbai spice blend. Season, then turn to coat. • Bake, skin-side down, until just cooked through, 8-12 minutes. • When the veggies have finished roasting add baby spinach leaves and a drizzle of white wine vinegar to the tray, gently tossing to combine.
• Divide the Indian-spiced salmon between plates and serve with veggie toss. • Serve with garlic yoghurt. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The Mumbai spice blend on the salmon was widely enjoyed, with the garlic yoghurt dip a standout. Some found the spice level mild, while others felt it overpowered the salmon — so adjust the blend to your taste.
- Ease of prep: Most found this a straightforward, easy weeknight cook. A few noted the potatoes took considerably longer than the recipe suggests, with one reviewer finding theirs took around 50 minutes when cut thick.
- Suggestions: Cut potatoes into smaller, even pieces to help them cook through in time, and consider roasting them separately from softer vegetables like zucchini and onion. Turning the vegetables halfway through baking can also help prevent them from sticking to the paper.
- Portions: Several reviewers felt there could be more vegetables overall, and a few noted the salmon portions were on the smaller side.
