Masala Salmon

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 10g masala seasoning
• 150g green beans
• 1pcs red onion
• 2pcs Tasmanian salmon fillets
• 20g shredded coconut
• 23ml vegetable oil

Method

1. Step 1 — Bake sweet potato
   Preheat the oven to 220C, fan-forced. Line a roasting pan with baking paper. Cut the unpeeled sweet potatoes into 4cm chunks. Put in the lined pan, drizzle with 2 tsp vegetable oil, scatter over 1 tsp masala seasoning, season with salt and pepper and toss to coat. Bake for 15 mins.
2. Step 2 — Prep ingredients
   Meanwhile, trim the beans. Thinly slice the onion. Combine the remaining masala seasoning and 1 tbs vegetable oil in a large bowl. Add the beans, onion and salmon, season with salt and pepper and toss to coat.
3. Step 3 — Bake salmon and veggies
   Put the salmon mixture on top of the sweet potato and bake for 10 mins.
4. Step 4 — Add coconut
   Scatter the coconut over the tray bake and bake for a further 3-5 mins until the salmon is just cooked or cooked to your liking, the veggies are tender and the coconut is golden.
5. Step 5 — Serve up
   Divide the tray bake among plates or pop the pan on the table for everyone to help themselves. Enjoy!
6. Step 6 — Make it yours
   Indian food is often served with yoghurt as a refreshing accompaniment. If you have some Greek or natural yoghurt in your fridge, serve it with the tray bake for an authentic touch.

Allergens

Sulfit, Fisch