Salmon Tray Bake

SALMON TRAY BAKE

SERVES: 4

INGREDIENTS

4 salmon fillets

4 small sweet potatoes, washed (one sweet potato per person)

1 can chickpeas or lentils, drained and rinsed

1 red onion, cut into wedges

1 tbl curry powder

1 tsp cumin

½ tsp cinnamon

½ tsp turmeric

Olive oil

1 cup frozen peas

Dressing

2 tbl olive oil

2 tbl tahini

1 lemon, juiced

½ tbl Dijon mustard

1/2 tsp turmeric powder

2-3 tbl water

METHOD

Preheat oven to 200°C and line a tray with baking paper.

Wash and cut the sweet potatoes length ways and prick with a knife. Lay on the baking tray to roast for 20-25 minutes until just tender.

Using the same tray, toss together the par cooked sweet potatoes, chickpeas/lentils, red onion and spices with plenty of olive oil and sea salt. Cook for 10 minutes, then add the salmon fillets and frozen peas to the tray for the remaining 15-20 minutes until the salmon is cooked through.

While the salmon and vegetables are cooking, make the dressing by combining all ingredients well in a bowl.

When the salmon and vegetables are cooked, remove from the oven, drizzle over the dressing and plate up.