Spice up a salmon fillet with the classic Indian side dish, sag aloo, for an easy midweek meal that’s packed with omega-3 and ideal for feeding a crowd
Prep:10 mins
Serves 4
1kg floury potatoes, such as Maris Piper, peeled and cut into 2cm chunksolive oil, for roasting1 tsp turmeric2 tsp ground cumin1 tsp chilli flakes200g spinach1 x 500g salmon fillet2 tbsp tandoori or tikka spice paste100ml double creamlemon wedge, to serve
STEP 1Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.STEP 2Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water. Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.
