One-pan baked salmon curry

Serves 2

Try adding cauliflower and sweet potatoes to a delightful curry baked salmon.

1 small

peeled and cut into small cubes sweet potato

1 tablespoons

canola oil

1/4 teaspoon

salt

boneless salmon fillets

2 teaspoon

curry paste

2 teaspoon

plain yogurt, not non-fat

fresh cilantro

lemon wedges

Preheat oven to 400F. Line a large rimmed baking sheet with parchment paper or foil.
Cut a half head cauliflower into large florets. Place cauliflower and sweet potatoes on prepared sheet. Drizzle with oil and toss to coat.
Sprinkle with salt. Make some space for salmon, then place the fillets skin-side down on prepared sheet.
Stir curry paste with yogurt then spread over top of each fillet.
Bake 16 minutes or until cooked through but still springy. Serve with cilantro and lemon wedges.