Salmon Sag Aloo

Elevate a salmon fillet by pairing it with the traditional Indian dish, sag aloo, for a simple weekday dinner that's rich in omega-3s and perfect for serving a group.

Ingredients

• 1kg floury potatoes such as Maris Piper, peeled and cut into 2cm chunks
• olive oil for roasting
• 1 tsp turmeric
• 2 tsp ground cumin
• 1 tsp chilli flakes
• 200g spinach
• 1 x 500g salmon fillet
• 2 tbsp tandoori or tikka spice paste
• 100ml double cream
• lemon wedge to serve

Directions

1. Preheat your oven to 200°C (or 180°C for a fan oven) or gas mark 6. In a large saucepan, bring salted water to a boil and cook the potatoes for 6 minutes. Once cooked, drain them in a colander and let them steam dry for a few minutes. In a roasting pan, toss the potatoes with 1 tablespoon of oil, turmeric, ground cumin, and chili flakes, seasoning well. Roast them in the oven for 20 minutes, turning them halfway through to ensure even cooking. In the meantime, boil some water in the kettle.
2. Place the spinach in a colander and pour the boiling water over it to wilt. Use the back of a wooden spoon to squeeze out any excess water. Generously cover the salmon with the spice paste and drizzle with a little oil. Combine the wilted spinach with the potatoes, then place the salmon on top, skin-side down. Increase the oven temperature to 220°C (or 200°C for a fan oven) or gas mark 7. Put the dish back in the oven for another 20-25 minutes, or until the salmon is cooked to perfection. After removing the salmon, stir in the cream with the potatoes, then layer the salmon back on top. Serve with lemon wedges for squeezing over.