Salmon Tikka Masala Traybake with Brown Rice, Spiced Chickpeas & Cucumber Salad

Serving size

1 person 2 people 4 people

Ingredients

100g rice (brown)

(100% Brown Rice)
80g natural almond yoghurt (Nuts)

(Almond Drink (95%) (Water, Almonds), Tapioca Starch, Cultures: Bifidobacterium, Lactobacillus acidophilus, Lactobacillus delbrueckii subs.bulgaricus, Lactobacillus paracasei, Streptococcus thermophilus.)
25g honey

(100% Honey)
230g chickpeas

(Rehydrated chick-peas, water, salt, antioxidant: ascorbic acid)
200g brown rice

(100% Brown Rice)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
2 onion
4 tbsp tikka paste (Mustard)

(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
400g passata

(tomatoes, salt, citric acid)
1 handful of fresh coriander
1 cucumber
1 unwaxed lime
4 salmon fillets (Fish)

Allergens

Contains: Fish, Mustard, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	132Kcal	813Kcal
	553kJ	3400kJ
Fat	5.4g	33g
of which saturates	0.9g	5.4g
Carbohydrates	13g	81g
of which sugars	2.3g	14g
Protein	6.4g	39g
Salt	0.22g	1.4g
Fibre	1.8g	11g

Back

High protein 1/3 daily fibre New 6 plants Low sat fat Family favourite Big appetites Traybake

Salmon Tikka Masala Traybake with Brown Rice, Spiced Chickpeas & Cucumber Salad

Prep time: 20 mins

Total time: 30 mins

Cuisine: Indian

Food group: Fish

This vibrant traybake will go down a treat with the whole family. Starring flaky responsibly-sourced salmonand chunky chickpeas, all coated in fragrant tikka paste. On the side? Fluffy brown rice, to soak up all the flavour, and a crunchy cucumber salad, for the perfect bite. Clean plates guaranteed!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 220C / fan 200C / gas mark 7
Line a baking tray with parchment paper
Bring a large saucepan filled with salted water to a boil
Pull out a large baking dish, a medium bowl, a measuring jug & a sieve

Get the rice on & make the spiced chickpeas

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Drain and rinse the chickpeas
To the large baking dish, add the chickpeas, passata, garlic & ginger paste, two-thirds of the tikka paste (add less for less heat) and 100ml water. Add 1 tbsp olive oil and season with salt and pepper. Toss to combine
Bake for 20-25 mins, until thickened and bubbling

Time for salmon

Meanwhile, finely dice half an onion, then finely slice the remaining
Scatter the sliced onion onto the lined baking tray. Season with salt and pepper
Lay the salmon fillets, skin-side down, on top of the onion. Coat the flesh with the remaining tikka paste (add less for less heat), season with salt and pepper then flip the fillets skin-side up
Drizzle everything with 1/2 tsp olive oil, then bake for 20 mins, until cooked through

Prep the salad

Add the diced onion to the medium bowl, along with the juice from the lime. Season with salt and toss together
Dice the cucumber into 1cm chunks. Finely chop the coriander. Stir the cucumber and half the coriander into the onion bowl (make it kid friendly: save the coriander for garnish for those who'd like it)

Finish & plate up

Check the salmon is cooked through; it should be steaming hot, opaque and separate easily with a fork
Remove the salmon from the tray and then add the onion (along with any juices from the tray) to the chickpeas (make it kid friendly: skip this step and serve the onion with the salmon separately). Stir in the yoghurt and honey then season to taste
Serve the rice into bowls, topped with the salmon fillets. Spoon over the chickpeas and sprinkle over the remaining coriander. Serve with the cucumber salad on the side