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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

Tandoori-style Salmon with Spiced, Roasted Sweet Potatoes, Tomatoes and Red Onion

Rukmini Iyer's simple one-tin salmon is coated in a flavourful tandoori marinade and roasted with sweet potatoes and tomatoes. Ready in just forty minutes, it leaves the hard work up to the oven.

From the book


This is my all-in-one dinner version of my sister Padmini’s tandoori salmon, one of our favourite weeknight dinners when we were flatmates. It works beautifully with the lightly spiced sweet potato and tomatoes, just make sure you use one or two tins big enough to get all the sweet potatoes in a single layer, and cut the sweet potatoes into very small pieces so they cook in 30 minutes.

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3 cloves of garlic, grated
4cm fresh ginger, grated
75g natural yogurt
1 lemon, zest only
2 scant tsp ground cumin
1 scant tsp ground turmeric
1 tsp 1 teaspoon smoked paprika
½ tsp 1 ⁄2 teaspoon mild chilli powder
A large pinch of sea salt flakes
4 4 salmon fillets
natural yogurt, to serve
For the sweet potatoes:
650g sweet potatoes, peeled and cut into 1cm cubes
2 tbsp vegetable oil
1 tsp ground cumin
1 tsp sea salt flakes
400g cherry tomatoes on the vine
1 red onion, roughly sliced


Mix the garlic, ginger, yogurt, lemon zest, spices and salt together and gently turn the salmon fillets over in this mixture. (This can be marinated in the fridge if you are preparing this ahead.)

When ready to cook, preheat the oven to 210°C fan/230°C/gas 8. 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. Once the sweet potatoes have had 10 minutes, tip the cherry tomatoes, their vines and the sliced onion into the tin, and mix well. Use a wooden spoon to make 4 spaces for the salmon fillets and gently pop them into the tin. Reduce the oven temperature to 180°C fan/200°C/gas 6, then return the tin to the oven for a final 20 minutes.

Serve the salmon and vegetables with the natural yogurt alongside.

MAKE IT VEGGIE: Leave out the fish. Tear up large chunks of shop-bought paneer into roughly 5cm pieces, marinating them as above, and stir through some lime-dressed chopped spinach at the end.

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From the book: The Quick Roasting Tin

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