Tandoori salmon

Tandoori salmon & sweet potato

+1 year

Indian flavours but used in a very simple & nutritious dish.


Cow's milk

Ingredients for 2 portions

  • 2 portions fresh salmon filet (this is up to your child's appetite)

  • 1 large sweet potato

  • 1 tbsp full fat yoghurt

  • 2 tsp tandoori spices (a mix of paprika, turmeric, garlic powder, nutmeg, cayenne pepper, ginger, coriander, cumin & cloves)

  • 0.5 red onion

  • 0.5 tsp cumin seeds

  • 1 tbsp olive oil

  • 20 cherry tomatoes

  • 0.5 lemon, juiced


  1. Mix the yoghurt with the tandoori seasoning and cover the salmon with it. Let it marinate while the potatoes are cooking. Feel free to let it marinate overnight if you have the time.

  2. Peel the sweet potato and cut it into small cubes. Chop the red onion roughly.

  3. Cover them into the olive oil and cumin seeds and pour them into an oven tray.

  4. Preheat the oven at 170°C/340°F and place the potatoes in the oven for 30 minutes.

  5. Take the potatoes out of the oven and stir through the onion and cherry tomatoes. Place the salmon in between the veggies and place it back into the oven for 15 minutes.

  6. Take the tray out of the oven. Make sure the potatoes are soft and the salmon is cooked through. Finish with a drizzle of lemon juice.