Spiced salmon with traybaked sag aloo in a serving dish

Spiced salmon with traybaked sag aloo

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(48 ratings)

Prep: 10 mins Cook: 45 mins


Serves 4

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

Nutrition and extra info

Nutrition: Per serving

  • kcal610
  • fat35g
  • saturates12g
  • carbs39g
  • sugars3g
  • fibre5g
  • protein33g
  • salt0.6g


  • 1kg floury potatoes, such as Maris Piper, peeled and cut into 2cm chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • olive oil, for roasting
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tsp ground cumin
  • 1 tsp chilli flakes
  • 200g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 1 x 500g salmon fillet
  • 2 tbsp tandoori or tikka spice paste
  • 100ml double cream
  • lemon wedge, to serve


  1. Heat 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.

  2. Put 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.

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Comments, questions and tips

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6th Jul, 2020
Made this for Friday night supper and it went down a storm. My other half is not a huge salmon fan but even he said it was good. I added some leftover prawns to the tikka paste and threw them in with the potatoes about 7 minutes from the end. Well worth a go and next time I will add some cauliflower to up the veg content.
12th May, 2020
Delicious! So easy to make. I had some frozen cauliflower and broccoli florets to use up and so tossed them in the spices etc with the potatoes. I reserved them and only added them in to the oven for roasting for the last 20 minutes of cooking along with the salmon. It was perfectly cooked through and a great way to increase the vegetable content. Also added more spinach than the recipe calls for and I would also say that worked.
27th Apr, 2020
Great easy recipe- have made several times. This time I had some cauliflower to use so added that in with potatoes along with some red onion, which was another nice variation!
Steph Curtis
27th Apr, 2020
A really great recipe- it’s become a favourite in our house and a regular!
8th Mar, 2020
Loved by all the family. So simple to cook!
28th Feb, 2020
Absolutely delicious. I also used half fat creme fraiche instead of cream and Pataks Balti paste.
26th Feb, 2020
Absolutely fantastic! Really love this dish. Next time I'm making more potatoes. I used just a little low fat creme fraiche and it was delicious.
30th Jan, 2020
Delicious recipe - wouldn't change anything.. used Pataks tikka masala paste
20th Jul, 2019
Amazing! Love this dish - made it exactly as the recipe suggests.
9th Mar, 2019
This is the nicest salmon dish I’ve ever cooked. Anyone unsure about the cream, I put it in, I thought it made the dish. Absolutely delicious.


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