Easy Indian Spiced Baked Salmon

This all-in-one easy Indian spiced baked salmon has it all. Enjoy a subtle mild curry flavour in the lentil, chickpea and spinach sauce, topped off with a delicious roasted salmon fillet. It is a perfectly tasty but simple midweek meal.⁠


baking tray with Indian Spiced Baked Salmon

If you and your family are anything like mine then whenever I serve salmon I need to ensure that there are plenty of other flavours and textures to accompany it. This easy Indian spiced baked salmon traybake fits these demands perfectly and the basic ingredients just seem to work so well together.

This traybake really is so quick and easy to bring together. With minimal chopping, and using lots of freezer and cupboard staples you can have a delicious meal for everyone to enjoy in under 40 minutes

However, for me, the key ingredient here is the lemon. It just seems to give an added depth to the dish along with its zesty freshness that just works so perfectly against the spices.⁠ So my advice is don’t forget to include the lemon juice!


Why you should try this spiced baked salmon

First of all, this traybake is full of lots of different whole foods, which offers you and your gut a wealth of nutrients, minerals and fibre. It also packs a whopping protein punch in terms of both animal and plant-based.

It is also a pretty versatile dish. The chickpea, spinach and lentil base of this dish makes a great veggie curry and if you are not in the mood for fish then why not swap it out for some chicken, lamb or tofu instead.⁠

The chickpea, spinach and lentil base of this dish makes a great veggie curry

But of course best of all, it’s a totally carb count-free traybake. This means you can enjoy a meal without the need to weigh it and hopefully thanks to the added fibre in the lentils and chickpeas it should have a nice steady effect on blood glucose levels.


What you will need for the easy Indian spiced baked salmon

  • Onions
    • You can’t have a curry without onions.
    • Here they are slowly roasted to bring out all their natural sweetness.
  • Chickpeas
    • A rich source of vitamins, minerals and fiber
    • they add a wonderful texture in this type of curry sauce
  • Green lentils
    • Highly nutritious and packed with B vitamins, magnesium, zinc and potassium.
    • Another brilliant source of fibre
  • Curry paste
    • I always use Patak’s curry paste.
    • Choose any flavour paste, we often opt for their mild curry paste so the kids don’t complain it’s too spicy!
  • Frozen Spinach
    • This is an absolute freezer staple
    • So versatile and you get so much more for your money
    • Full of iron and nutritional wonderfulness
  • Salmon fillets
    • Always buy responsibly sourced salmon if you can
    • Full of omega-3 fatty acids and an all-round brilliant source of animal protein, vitamin B12 and potassium
    • You can use frozen salmon fillets just increase the cooking time at the end by 8-10 minutes
baking tray with Indian spice baked salmon and bombay roast potatotes

How to make this Indian spiced baked salmon traybake

In 4 easy steps and in under 40 minutes you will be enjoying this super tasty Indian spiced baked salmon

Start by preheating the oven to 200C/180C Fan while you slice the onions. Then place the sliced onions into your baking tray with a little oil and roast for 5-8 minutes.

Remove the tray from the oven and add your chickpeas with 1 tin of thier water, the green lentils, curry paste and the juice of half the lemon. Stir it all through to combine and then pop your spinach blocks in the tray. Put it back in the oven for a further 20 minutes.

Finally, remove the tray from the oven and stir well. Place your seasoned salmon fillets on top of the sauce and squeeze over the rest of the lemon. Put it back in the oven for 10 – 12 minutes or until the salmon is cooked through.


Serving suggestions for this Spiced Baked Salmon

This salmon traybake is pretty complete in terms of being a complete meal, however, you can never have enough veg in my opinion. So here are some suggestions of extra veg you can enjoy on the side:

  • Roasted cauliflower
  • Tenderstem broccoli
  • Fine green beans
  • Indian spiced roast potatoes

To make the Indian potatoes toss a packet of baby potatoes in some rapeseed oil, a couple of teaspoons of curry powder (or Bombay potato spice mix if you can get hold of some) and a tsp of black mustard seeds. Cook at 200c fan for around 35-45minutes.


If you like an easy traybake meal then why not try these other recipes:


Diabetes Note

A carb count free dinner, well almost. You may choose to count a little for the curry paste however we decided the net carb amount was so small per portion that we chose not to.

But as always you know what is best to do when it comes to your carb counting.


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Easy Indian Spiced Baked Salmon

Easy Indian Spiced Baked Salmon

Recipe by Michelle Rorke

This all in one Indian salmon traybake has a subtle mild curry flavour and is perfect for a simple midweek meal.⁠

Course: MainCuisine: British IndianDifficulty: Easy
4.0 from 1 vote
Servings

4

servings
Prep time

5

minutes
Cooking time

40

minutes
Total time

45

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 medium onions, halved and finely sliced

  • 2 tins chickpeas, drain 1 tin

  • 1 tin green lentils, drained

  • 2 tbsp curry paste

  • 4 fillets salmon

  • 8 blocks frozen spinach

  • 1 lemon

Directions

  • Preheat the oven to 200C/180C Fan
  • Place the sliced onions into your baking tray with a little oil and roast for 10 minutes
  • Remove from the oven, then add your chickpeas with 1 tin of their water, the green lentils, curry paste and the juice of half the lemon.
    Stir through to combine and then pop your spinach blocks in the tray.
    Put back in the oven for 20 minutes.
  • Remove the tray from the oven and stir well. Place your seasoned salmon fillets on top of the sauce and squeeze over the rest of the lemon.
    Put it back in the oven for 10 – 12 minutes or until the salmon is cooked through

Tips and Notes

  • Don’t forget the lemon it really makes this dish!
  • You can use frozen salmon fillets too. Just increase the cooking time at the end by 8-10 minutes
  • Diabetes note – A carb count-free dinner, well almost. You may choose to count a little for the curry paste however we decided the net carb amount was so small per portion that we chose not to.
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