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Oven Baked Indian-Spiced Salmon

Oven Baked Indian-Spiced Salmon

with Veggie Toss & Garlic Dip

4.5(561)

Recipe Development TeamUpdated on September 16, 2025

Get up to $230 off

Get up to $230 off

Calories

:

524 kcal

Protein

:

38g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Milk
Fish
May contain traces of allergens
Crustaceans
Fish
Molluscs

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

Ingredients

Serving amount

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

Nutritional Values

Calories524 kcal

Energy (kJ)2190 kJ

Fat23.5 g

of which saturates5.4 g

Carbohydrate39.1 g

of which sugars12.1 g

Dietary Fibre8.4 g

Protein38 g

Sodium564 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

• Divide the Indian-spiced salmon between plates and serve with veggie toss. • Serve with garlic yoghurt. Enjoy!

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