Tandoori Salmon with Roasted Tomatoes & Parsnip "Fries"

Serves: 2

Prep time: 10 minutes 

Cooking time: 35 minutes 

Ingredients:

2 salmon fillets 

4 medium / large parsnips 

1 tsp paprika 

1 tsp cayenne pepper 

1 tsp dried rosemary 

1 tsp nutmeg 

1 tsp cinnamon

2 cm piece fresh ginger, grated (optional)

1 tbsp sunflower / corn oil

100g cherry tomatoes on the vine 

100g Greek yoghurt

4 sprigs fresh parsley, roughly chopped

4 sprigs fresh coriander, roughly chopped

1 lemon, halved

Method:

• Preheat the oven to 200°C. 

• Scrub and chop the parsnips into long thin quarters and transfer to a large roasting pan. You do not need to peel them and can leave the skins on for added texture. Add the dried spices, rosemary, fresh ginger and a tbsp of sunflower / corn oil to the parsnips, season with salt & pepper and toss to coat. Roast in the oven for approx. 35 minutes, turning occasionally, until crispy on the outside and soft in the middle. 

• Meanwhile, prepare the salmon. In a small bowl mix together the tandoori paste & 3 tbsp of Greek yoghurt. Prick each fillet with a fork and squeeze a little lemon on each one, season with salt & pepper. Using the back of a spoon coat generously coat each fillet in the tandoori marinade. Cover with cling film and refrigerate for 15 minutes. 

• Remove the salmon from the fridge and transfer to a small roasting pan lined with baking parchment. Add the tomatoes to the pan, top with a drizzle of olive oil, salt & pepper. 

• Reduce the oven temperature to 180°C, and place the salmon in the oven with the fries on the lower shelf. Cook both for a further 15 minutes. 

• Whilst these are cooking, prepare the yoghurt raita. In a small bowl mix together the remaining yoghurt & lemon juice with the chopped fresh herbs. Season with a pinch of cayenne pepper / paprika. 

• Once the salmon and parsnips are cooked, remove from the oven and serve directly on to plates alongside a dollop of raita. Enjoy!