Our spicy salmon tray bake is infused with ras el hanout spice blend and rosemary and certainly packs a punch of flavour.
This recipe is a great way to get one of your recommended weekly portions of heart-healthy oily fish. The complete meal is loaded with veg and has a zingy tahini dressing which provides lots of B vitamins to boost your brain function and vitamin E which protects against heart disease.
Ingredients
- 1 red onion, cut into 6 wedges
- 1 orange or yellow romano pepper, cut into chunks
- 1 courgette, cut into chunks
- 4 sprigs fresh rosemary, roughly chopped
- 1tbsp olive oil
- 2 x 125g (4oz) salmon fillets
- 2tsp Ras el Hanout spice blend
- 400g tin chickpeas, drained and rinsed
- 100g (31⁄2oz) cherry tomatoes
For the dressing:
- 1⁄2 garlic clove
- 1tbsp chopped parsley
- 1tbsp tahini paste
- 1 lime
WEIGHT CONVERTER
Method
- Heat the oven to 220C/ Gas 7. Put the red onion, pepper, and courgette in a roasting tin lined with baking parchment, and toss with the oil. Roast for 15 minutes.
- Sprinkle the salmon with the Ras el Hanout. Stir the chickpeas and cherry tomatoes into the roasting tin, then nestle in the salmon fillets. Bake for 10-12 minutes until the vegetables are tender and the salmon is nicely browned and just cooked through.
- Meanwhile, make the dressing. Whizz the garlic and parsley together in a blender until finely chopped. Add the tahini, juice of 1⁄2 lime, and 1tbsp water and whizz again until smooth. Check the seasoning and adjust it to your taste.
- Cut the remaining lime half into 2 wedges. Drizzle the dressing over the salmon and vegetables in the roasting tin and serve with the extra lime wedges.
Top tips for making our spicy salmon tray bake
If your salmon fillets are from the thinner, tail end of the fish they won’t take as long to cook compared to chunky fillets. Bake for 5-8 minutes instead or pan fry if you want to avoid overcooking them.
What is Ras el Hanout made of?
This spice blend comes from North Africa and usually includes cumin and coriander seeds, ground cinnamon, ginger, turmeric, and black pepper. Some recipes also call for cardamom, clove, nutmeg, fenugreek, and chilli.
It’s commonly used to make tagine but you can use the spice blend as a marinade, mix with oil for a quick salad dressing, or sprinkle over some hummus for an extra flavour boost.
What can I use instead of Ras el Hanout?
You can use hot smoked paprika or chilli flakes if it’s the only spice you’re after. You can also make your blend of Ras el Hanout by experimenting with the ratios and quantities of the spices listed above.
What else can you add to this spicy salmon tray bake?
Try adding a handful of spinach leaves to the tray for the final 5 minutes of cooking. You could also add a can of drained lentils or butter beans to the tray when you add the chickpeas.
Broccoli or cauliflower florets are delicious roasted too, just make sure you cut them into small chunks so they cook at the same time as the other veggies.
“This recipe serves two but it’s easy to scale up if you’re feeding more. It’s also great if you’re cooking for one as the second portion can be enjoyed the next day for lunch. Pack into a Tupperware with some extra salad leaves or grains and keep the dressing in a little jar or pot so you can drizzle it over just before eating.”
Every cook needs a reliable baking tray for one-pan dinners and these enamel ones are lightweight and easy to store.
Read our full guide on how to cook salmon if you want some more ideas. We have lots of salmon fillet recipes including this easy pan fried salmon fillet.
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