Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
20
High
Nutrition per serving
Calories468.3 kcal (23%)
Total Fat22.3 g (32%)
Carbs38.9 g (15%)
Sugars13.4 g (15%)
Protein28.1 g (56%)
Sodium640.7 mg (32%)
Fiber7.4 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

3cloves of garlic

4 cmginger
grated

75gyoghurt

1zest of lemon

2 tspground cumin

1 tspturmeric

1 tspsmoked paprika

½ tspmild chili powder

sea salt
large

4salmon fillets

650gsweet potatoes
1cm cubes

2 Tbspvegetable oil

1 tspground cumin

1 tspsea salt

400gcherry tomatoes on the vine

1red onion
roughly sliced

1red bell pepper
Instructions
Step 1
Mix garlic, ginger, yoghurt, 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. 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.
Step 3
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, then return the tin to the oven for a final 20 minutes.
Step 4
Serve the salmon and vegetables with the natural yoghurt alongside.
Step 5
VEGGIE: replace salmon with 5cm paneer pieces.
Notes
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Easy
One-dish
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