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.
Salmon Curry with Spiced Roast Potatoes
Responsibly-sourced salmon gets special treatment in this Indian-inspired plate. Sizzle with aromatic ginger and garlic paste and warm spices in a light curry. Serve it up with a side of roasties, spiced with curry powder and nigella seeds. Scatter over quick pickled onions for a zingy kick.
Prep in 10
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 carrot
- 2 onion
- 2 tsp garam masala (Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
- 160g baby spinach
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 4 salmon fillets (Fish)
- 4 large potatoes
- 1 tsp nigella seeds (Nigella Seeds)
- 1 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)
- 1 unwaxed lime
- 1 handful of fresh coriander
Nutritional Information
Calories: 641
Protein: 37g
Carbs: 50g
Fat: 32g
Salmon Curry with Spiced Roast Potatoes
Responsibly-sourced salmon gets special treatment in this Indian-inspired plate. Sizzle with aromatic ginger and garlic paste and warm spices in a light curry. Serve it up with a side of roasties, spiced with curry powder and nigella seeds. Scatter over quick pickled onions for a zingy kick.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7
- Pull out a large baking tray, a jug, a small baking tray & a medium mixing bowl
Roast the veg
- Dice the potatoes and carrot into 2cm cubes. Cut each onion into 8 wedges
- Place the veg in the large baking dish and toss with the curry powder, garam masala, 1 tbsp oil and a pinch of salt and pepper. Roast for 30-35 mins, until cooked and golden
Make the sauce & coat the salmon
- In the jug, combine half the tikka paste and the ginger and garlic paste with 300ml water
- In the medium mixing bowl, coat the salmon fillets with the remaining tikka paste
- Lay the salmon fillets on the other baking tray. Bake for 20 mins, until cooked through
Finish the curry
- Rinse the spinach
- When the veg is cooked, remove from the oven and pour in the sauce. Stir in the spinach, then return to the oven for a final 2-3 mins, until the sauce has thickened slightly and the spinach is wilted
Last bits & plate up
- Roughly shop the coriander. Quarter the lime
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the curried veg in bowls and top with the tikka salmon, coriander and nigella seeds
- Garnish with a lime wedge for squeezing over
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