Tandoori-style Salmon with Spiced, Roasted Sweet Potatoes, Tomatoes and Red Onion

Rukmini Iyer's simple one-tin salmon is coated in a flavourful tandoori marinade and roasted with sweet potatoes and tomatoes. Ready in just forty minutes, it leaves the hard work up to the oven.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the garlic, ginger, yogurt, lemon zest, spices and salt together and gently turn the salmon fillets over in this mixture. (This can be marinated in the fridge if you are preparing this ahead.)

Step 2

When ready to cook, preheat the oven to 210°C fan/230°C/gas 8. Tip the cubed sweet potatoes into a roasting tin large enough to hold everything in a single layer, mix them with the oil, cumin and salt, then transfer to the oven and roast for 10 minutes. Once the sweet potatoes have had 10 minutes, tip the cherry tomatoes, their vines and the sliced onion into the tin, and mix well. Use a wooden spoon to make 4 spaces for the salmon fillets and gently pop them into the tin. Reduce the oven temperature to 180°C fan/200°C/gas 6, then return the tin to the oven for a final 20 minutes.

Step 3

Serve the salmon and vegetables with the natural yogurt alongside.

Step 4

MAKE IT VEGGIE: Leave out the fish. Tear up large chunks of shop-bought paneer into roughly 5cm pieces, marinating them as above, and stir through some lime-dressed chopped spinach at the end.

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