Spiced Salmon with Traybaked Sag Aloo Recipe

Preheat the oven to 400°F (200°C).

In a small bowl, combine the ground cumin, ground coriander, turmeric, paprika, chili powder, salt, and pepper.

Rub the spice mixture onto both sides of the salmon fillets.

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.

Add the salmon fillets to the skillet and cook for 3-4 minutes per side, until browned.

Transfer the skillet to the preheated oven and cook for an additional 8-10 minutes, until the salmon is cooked through.

Meanwhile, heat the remaining tablespoon of olive oil in a separate oven-safe skillet over medium heat.

Add the sliced onion, minced garlic, and grated ginger to the skillet and cook for 2-3 minutes until the onions are softened.

Stir in the cubed potatoes and cook for another 5 minutes, until they start to brown.

Transfer the skillet to the oven and bake for 20 minutes, until the potatoes are tender and golden.

Remove both skillets from the oven and stir in the baby spinach leaves until wilted.

Serve the spiced salmon alongside the traybaked sag aloo, garnished with fresh cilantro and lemon wedges.