Indian Sheet Pan Salmon

Ingredients12

• waxy potatoes500g
• fresh spinach250g
• olive oil3 EL
• mild curry powder1 TL
• Aleppo pepper flakes½ TL
• salmon fillet (skin-on)250g
• tandoori masala1 EL
• tart apple½ Stück
• fresh cilantro5 Stängel
• Greek yogurt150g
• ground cumin¼ TL
• salt1 TL

Instructions

1. 1

   Preheat the oven to 200 °C top/bottom heat and line a baking sheet with parchment paper. Wash the potatoes thoroughly, peel if desired, and cut into wedges about 2 cm wide. Sort and wash the spinach and spin it very dry, roughly chopping larger leaves.

2. 2

   In a large bowl, stir 2 tbsp olive oil together with curry powder, Pul Biber and ½ tsp salt. Mix in the potatoes and spinach until everything is well coated with oil. Spread on the baking sheet and bake on the middle rack for about 10 minutes. Stir once so the wilted spinach distributes, and bake for another 5 minutes.

3. 3

   Pat the salmon fillet dry. Stir the tandoori powder with 1 tbsp olive oil and brush the salmon with it. Place it skin side up on the vegetables and bake for about 15 minutes, until the potatoes and salmon are cooked.

4. 4

   For the raita, peel the apple and finely grate the flesh around the core into a bowl. Wash the 5 stems of coriander, shake dry and finely chop them including the tender stalks. Stir together yogurt, coriander and grated apple, season with 1 tsp cumin and ½ tsp salt, and serve with the salmon.