Spiced salmon and potato tray bake with green goddess dressing
Spice up salmon fillets for an easy meal packed with omega-3s. Served with roasted baby new potatoes and green goddess dressing, this tray bake is next level delicious.
Servings: 2 servings
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tsp honey
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 garlic cloves crushed
- 2 wild-caught salmon fillets skin on
- 200 g baby new potatoes
- Pinch of sea salt
For the green goddess dressing
- 1 avocado diced
- 2 tbsp coconut yoghurt
- 1 small bunch basil (about 25g)
- Juice of ½ lemon
- Pinch of sea salt
To serve
- 2 large handfuls of rocket (arugula)
- 60 g organic sheep's feta (or dairy-free alternative), cubed
- 2 tsp sesame seeds
Instructions
- Preheat the oven to 200°C (400°F). Line a large baking tray with plastic-free baking parchment.
- To marinate the salmon, place 1 tablespoon of the olive oil in a small jug with the honey, cumin, paprika and garlic and whisk to combine. Place the salmon in a shallow dish, drizzle with the marinade and turn to coat. Set aside.
- Spread the potatoes evenly on the prepared tray. Drizzle with the remaining olive oil, sprinkle with the salt and roast for 20 minutes.
- Meanwhile, make the green goddess dressing. Place the avocado, coconut yoghurt, basil, lemon juice and salt in a food processor and process until smooth. Set aside.
- Remove the potatoes from the oven, add the salmon fillets and drizzle with any marinade left in the dish. Return to the oven for 10-12 minutes, or until the salmon is cooked through and the potatoes are golden brown.
- Divide the rocket between serving plates, top with the salmon and potatoes, add a dollop of green goddess dressing and sprinkle with feta and sesame seeds to serve.
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