Home > Food > Life > Recipe of the week: Spiced Salmon Traybake


2 tbsp extra virgin olive oil
2 tsp honey
1 tsp ground cumin
1 tsp smoked paprika
2 garlic cloves crushed
2 wild-caught salmon fillets skin on
200 g baby new potatoes
Pinch of sea salt

For the green goddess dressing

1 avocado diced
2 tbsp coconut yoghurt
1 small bunch basil (about 25g)
Juice of ½ lemon
Pinch of sea salt

To serve

2 large handfuls of rocket (arugula)
60 g organic sheep’s feta (or dairy-free alternative), cubed
2 tsp sesame seeds


1. Preheat the oven to 200°C (400°F). Line a large baking tray with plastic-free baking parchment.

2. To marinate the salmon, place 1 tablespoon of the olive oil in a small jug with the honey, cumin, paprika and garlic and whisk to combine. Place the salmon in a shallow dish, drizzle with the marinade and turn to coat. Set aside.

3. Spread the potatoes evenly on the prepared tray. Drizzle with the remaining olive oil, sprinkle with the salt and roast for 20 minutes.

4. Meanwhile, make the green goddess dressing. Place the avocado, coconut yoghurt, basil, lemon juice and salt in a food processor and process until smooth. Set aside.

5. Remove the potatoes from the oven, add the salmon fillets and drizzle with any marinade left in the dish. Return to the oven for 10-12 minutes, or

Watch how to make it…

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