sheet pan curried salmon and potatoes with spicy green chutney___________________________Weeknight one-pan dinner with crispy potatoes and an herby chutney with a jalapeno kick.
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.