Curried Salmon and Tomato Traybake
June 22, 2025
Curried Salmon and Tomato Traybake is packed with lean protein, vegetables, and healthy fats from the salmon. The salmon fillets nestled on top of a bed of roasted red onions, bursting cherry tomatoes and a curry-inspired sauce, all roasted together on a single baking tray. Serve with rice or couscous and naan or pita bread to sop up at the the juices.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
Ingredients
Kosher salt and ground black pepper
4 x 6-ounce center-cut salmon fillets (each 1 to 1¼ inches thick), patted dry
1 medium red onion, halved and thinly sliced
1 pint cherry or grape tomatoes
4 tablespoons extra-virgin olive oil, divided
2 tablespoons lemon juice, divided, plus 1 tablespoon grated lemon zest
Directions
1Heat the oven to 475° F with a rack in the upper-middle position. In a small bowl, stir together the curry powder, ½ teaspoon salt and ¼ teaspoon pepper. Season the salmon all over with the mixture; reserve the bowl.
2In a broiler-safe 9-by-13-inch baking dish, stir together the onion, tomatoes, 2 tablespoons oil and ¼ teaspoon each salt and pepper. Roast until the tomatoes begin to burst, about 15 minutes. Meanwhile, in the now-empty bowl, whisk the tomato paste, coriander, 1 tablespoon lemon juice and ½ cup water. In another small bowl, stir together the parsley, the remaining 2 tablespoons oil, remaining 1 tablespoon lemon juice, lemon zest and ¼ teaspoon pepper.
3Remove the baking dish from the oven; heat the broiler. Stir the tomato paste mixture into the onion-tomato mixture. Nestle in the salmon, skin side down, then spoon some of the onion-tomato mixture over the top. Broil until the fish flakes easily, 4 to 6 minutes.
4Cool for 5 minutes, then spoon on the parsley mixture.
Recipe from Milk Street.
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