Gluten-Free, Dairy-Free, Serves 2
- 2 Tbsp tikka masala curry paste
- 3 Tbsp olive oil
- 1 1/2 cups potatoes quartered
- 1/3 English cucumber
- 1 Bell Pepper chopped
- 2 salmon fillets
- 1 cup coconut yogurt
- 1/4 cup mint leaves
- 1 lime juiced with wedges to serve
- 2 bunches of green onions
Directions:
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Combine half of the curry with 2 tsp of oil. Season to taste, then coat the potatoes in the mixture. Toss the pepper in, then spread out to bake for 20 minutes. Chop the mint, deseed the cucumber, and dice. Mix the cucumber and mint in the yogurt. Season and add the lime juice. Coat the salmon in the remaining oil and curry paste. Season to taste. Add the onions to the baking sheet with the salmon. Return to the oven for 7-8 minutes until the salmon is cooked. Scatter the remaining mint and serve with lime wedges.