Salmon and Tomato Tray Bake
- 1 skinless salmon fillet
- 100g cherry tomatoes
- ½ tin chickpeas, drained
- 1 tbsp curry paste
- 1 tbsp greek yoghurt
- 1 small naan bread
- Salt and pepper to taste
How to Make It
Heat the oven to 200 degrees celsius. In a deep roasting tin, combine the chickpeas, tomatoes, ½ tbsp of curry paste and 100ml of water.
Roast the mix for 15 minutes until the tomatoes begin to burst.
Stir all of the ingredients then bury the salmon into the mix. Spread the remaining curry paste over the salmon and cook for 10 minutes.
Warm the naan bread in the oven or microwave for 1-2 minutes, then serve with the salmon and tomatoes.
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