sheet pan curried salmon and potatoes with spicy green chutney
Bowl dinners forever satisfy more when brimming with color and hedged with a big fat floofy loaf of naan.
This weekend I had quite a lovely outing with J. I left my house, people. Since life is less constrained at present and we feel more comfort roaming around town on increasingly frequent occasions, we opted to set aside this past Sunday for a date night. We grabbed an early dinner from Birch & Vine in St. Petersburg, sharing a big plate of fried calamari with a spicy marinara and each ordering a dish involving the fattest scallops I’ve ever seen. Ridiculously good. I don’t know what witchcraft they worked in acquiring those scallops but I wish I knew their secret.
We followed up with a night of jazz music and cocktails at Floridian Social Club. Though I’m not shy about mixing drinks at home, I usually don’t specifically aim to drink in public. This venue is actually well known for their creative and quality drinks and every Sunday their house band plays jazz tunes for a few hours. That blend appealed to me. Two drinks in and I managed to pull J onto the floor for a couple of clunky yet utterly fun dances to some faster beats. We aren’t very rhythmic, I wore heels and even though that pair is the most comfy ever I still can’t gracefully navigate anything resembling footwork in them, but I couldn’t stop smiling.
Note to all – pay money on experiences, things that fulfill the soul, not petty things consumerism tricks you into thinking you need.
It really is no secret to me that life should be largely enjoyable. Your dinner plate is no exception here. If you love curry but want something less saucy and easier to enjoy one component at a time, look no further than this Sheetpan Curried Salmon and Potatoes with Spicy Green Chutney. I suggest several components for a bowl-type dinner, but the beauty is the convenience of adjustment. Don’t like yogurt? Don’t use it. Want more veggies? By all means. The salmon and potatoes are the tools, the rest is your canvas.
The fish and tatoes roast on the same pan, so cleanup is a breeze. Well, as big a breeze as cleaning a sheetpan can be. Utilize a silicone mat or parchment if you need an SOS. Rub the potatoes with oil, salt, and pepper, and bake for 25 minutes until soft.
Pat the fish filets dry. Then, rub the salmon with a fragrant blend of curry powder, turmeric, paprika, cumin, coriander, cardamom, cinnamon, cayenne, and lime zest.
Slide the potatoes over and set the salmon filets on the pan. Drizzle with honey and bake another 10-15 minutes until tender. The smells in the house will send your saliva glands into chaos.
The final step is blitzing up the chutney. Green, herby, slightly spicy, everything you could love. Blend some jalapeno with garlic, cilantro, mint, sugar, lime juice, cumin, olive oil, and a bit of water if the texture is too chunky.
Embrace your inner bowl architect. I kept ours pretty simple with plain yogurt, arugula, cucumber ribbons, and the aforementioned naan. You could add some marinated tomatoes and pair the whole affair with a Juicy Peach Rosé Spritz. Yumbo. Then throw on some jazz and waltz around your dining room in glee.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Want some more curry? Try out some Indian Coconut Basil Butter Chickpeas!
Ingredients
- 1 lb baby yellow potatoes, halved
- 4 4-6 oz filets salmon
- 2 tsp curry powder
- 1 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp cardamom
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 tsp lime zest
- 2 tbsp honey
- naan or pita, Greek yogurt, greens, and cucumber, for serving
spicy green chutney
- 2 jalapenos
- 2 cloves garlic
- 1 cup fresh cilantro
- 1/4 cup fresh mint
- 1 tbsp sugar
- 1 tbsp lime juice
- 1/2 tsp cumin
- 2 tbsp olive oil
- water to thin, as needed
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper, or grease well.
- Toss potatoes with 2 tablespoons olive oil, salt and pepper to taste. Spread evenly across the baking sheet. Roast 25 minutes.
- Pat the salmon dry and drizzle with olive oil. Season with a pinch of salt and pepper. In a small bowl, whisk together curry powder, turmeric, paprika, cumin, coriander, cardamom, cinnamon, cayenne pepper, and lime zest. Sprinkle over the salmon filets and press into the flesh firmly until all the seasoning is used.
- When potatoes are finished, push to one side of the baking sheet. Add salmon filets. Drizzle everything with honey. Bake an additional 10-15 minutes or until salmon reaches desired doneness.
- Meanwhile, make the chutney. In the bowl of a food processor, combine jalapenos, garlic, cilantro, mint, sugar, cumin, lime juice, olive oil, and a pinch each of salt and pepper. Blitz until smooth – small chunks and flecks of each ingredient are okay. Add water 1 tablespoon at a time to thin, as necessary. I used about 2 tablespoons. Spoon into a small serving bowl.
- Dollop Greek yogurt on the bottom of your plates or bowls. Add a handful of greens and a loaf of naan or pita. Pile on potatoes, then a salmon filet. Wedge cucumber ribbons within the greens. Spoon chutney over everything.
