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Salmon Cauliflower & Spinach Tikka Traybake

Quick, healthy and utterly delicious, this throw together meal is certainly worth a try. Easily converted into a veggie option by removing the salmon and adding extra cauli, or turning it into a wonderfully delicious vegan meal by using a coconut yogurt and adding a few toasted almonds for protein. Another example of how this beautiful marinade has legs.

Serves 4


1 cauliflower - chopped into florets

1 medium onion - sliced

4 salmon fillets

2 handfuls fresh spinach

1 teaspoon nigella seeds

Juice 1/4 lemon

Lemon wedges to serve

Marinade ⠀

2 tablespoons Greek Yogurt ⠀

3 cloves crushed garlic ⠀

1 thumb sized piece of ginger grated ⠀

1 red chilli - finely chopped

2-3 teaspoons honey

4 teaspoons of Tandoori spice mix


1/2 teaspoon ground cinnamon⠀

2 teaspoon ground cumin⠀

1 teaspoon ground coriander⠀

1 teaspoon smoked paprika⠀

Juice of 1/2 lemon ⠀

1 chilli finely chopped


Preheat the oven to 210 degrees (conventional) 190 degrees (fan)

Mix the marinade ingredients together and set aside 1 tablespoon of the mixture.

Add the cauliflower to the marinade and coat thoroughly. Loosen with a little oil if necessary.

Add the onions and cauliflower to a roasting tin, drizzle with oil and season generously.

Roast for 20 minutes. Meanwhile coat the salmon with the remaining marinade. Remove the cauliflower from the oven and stir through the spinach. Now add the salmon to the roasting tin, squeeze with lemon, sprinkle with nigella seeds and cook for a further 10-15 minutes.

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