Tandoori-style salmon with spiced roasted sweet potatoes, tomatoes & red onion

• 3 cloves of garlic, grated
• 4cm fresh ginger, grated
• 75g natural yogurt
• 1 lemon, zest only
• 2 scant teaspoons ground cumin
• 1 scant teaspoon ground turmeric
• 1 teaspoon smoked paprika
• A large pinch of sea salt flakes
• 4 salmon fillets
• Natural yogurt, to serve
• 650g sweet potatoes, peeled and cut into 1cm cubes
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon sea salt flakes
• 400g cherry tomatoes on the vine
• 1 red onion, roughly sliced

Instructions

1. 1

   Mix the garlic, ginger, yogurt, lemon zest, spices and salt together and gently turn the salmon filets over in this mixture.

2. 2

   When ready to cook, preheat the oven to 210°C fan/230°C/gas 8.

3. 3

   Tip the cubed sweet potatoes into a roasting tin large enough to hold everything in a single layer, mix them with the oil, cumin and salt, then transfer to the oven and roast for 10 minutes.

4. 4

   Once the sweet potatoes have had 10 minutes, tip the cherry tomatoes, their vines and the sliced onion into the tin, and mix well.

5. 5

   Use a wooden spoon to make 4 spaces for the salmon fillets and gently pop them into the tin.

6. 6

   Reduce the oven temperature to 180°C fan/200°C/gas 6, then return the tin to the oven for a final 20 minutes.

7. 7

   Serve the salmon and vegetables with the natural yoghurt alongside.