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.
Tikka Salmon Traybake with Zesty Brown Rice & Curried Coconut Veg
Your Mindful Chef take on tikka uses succulent, responsibly-sourced salmon – coated in creamy coconut and fragrant tikka spices. Roast alongside juicy peppers, vibrant courgette and sweet onion for the perfect traybake. Fluffy brown rice, flavoured with bright lime zest and fresh-cut coriander, soaks up all that delicious flavour.
High protein
6 plants
Serving size
Ingredients
- 2 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)
- 80g brown rice (100% Brown Rice)
- 1 handful of fresh coriander
- 1 unwaxed lime
- 2 salmon fillets (Fish)
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 15g creamed coconut
- 1 onion
- 1 pepper
- 1 courgette
Nutritional Information
Calories: 673
Protein: 37g
Carbs: 48g
Fat: 38g
Ingredients
- 2 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)
- 80g brown rice (use half) (100% Brown Rice)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lime (use half)
- 1 salmon fillet (Fish)
- 1 pepper (use half)
- 1 courgette (use half)
- 1 handful of fresh coriander (use half)
- 1 onion (use half)
- 15g creamed coconut (use half)
Nutritional Information
Calories: 722
Protein: 38g
Carbs: 50g
Fat: 43g
Tikka Salmon Traybake with Zesty Brown Rice & Curried Coconut Veg
Your Mindful Chef take on tikka uses succulent, responsibly-sourced salmon – coated in creamy coconut and fragrant tikka spices. Roast alongside juicy peppers, vibrant courgette and sweet onion for the perfect traybake. Fluffy brown rice, flavoured with bright lime zest and fresh-cut coriander, soaks up all that delicious flavour.
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Cooking Instructions
Before you start
- Preheat oven to 240C / fan 220C / gas mark 9
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large baking dish, a measuring jug, a grater & a sieve
Cook the rice & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked
- Meanwhile, cut the onion into 1cm wedges. Thinly slice the pepper. Cut the courgette into 1cm thick half-moons
- Dissolve the creamed coconut, half the tikka paste and the ginger & garlic paste in the jug with 100ml boiling water (50ml for 1 person)
Time to roast
- Add the prepped veg to the large baking dish with 1 tsp oil and a pinch of salt and pepper
- Place the salmon, skin-side up, alongside the veg and coat with the remaining tikka paste, 1 tsp oil, salt and pepper
- Roast for 10 mins
Add the sauce
- After 10 mins, add the coconut mixture to the tray, placing the salmon on top of the veg
- Roast for a further 10 mins, until the sauce has thickened and the salmon is cooked through. Add a splash of water to loosen the sauce if needed
Final touches
- Zest and halve the lime. Roughly chop the coriander
- When ready, stir the lime zest and half the coriander into the rice. Season with a pinch of salt
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the curried veg and rice between bowls. Top with the salmon and garnish with the remaining coriander and the lime, cut into wedges
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