Dinner doesn’t get any easier to make or clean up with Sheet Pan Salmon with Garam Masala Squash and Cauliflower topped with a Curry Citrus Yogurt Sauce.
Last summer when I was on vacation in London I discovered something about myself, I had been lying to my taste buds for years that I did not like Indian food. I kept telling myself that it was going to be too spicy for me or the combination of spices wasn’t going to sit well with me.
It was a lie. A big fat lie.
I absolutely loved the tasting we had over at a Brick Lane restaurant. It completely opened my eyes to a new cuisine and new spices. So when I stumbled upon an incredible spice shop in Borough Market I was in heaven. They had everything under the sun, from curry blends, dried herbs, spices, fruit powders, salts. Really you name it and they probably had it there. I had to control myself because we were already running out of room for things to bring back home. However I did manage to narrow the choices down to a few lucky picks.
Then we got home and those spices ended up tucked away in my pantry forgotten for months.
That’s pretty much the story of my life. Finally one night for dinner I was looking for something to perk up some squash I was roasted and remembered the spices I had picked up and sprinkled a little garam masala on top. Dinner hasn’t been the same since then.
If you aren’t familiar with garam masala, it’s a warm spice blend comprised of cinnamon, cardamom, cloves, cumin, coriander, black peppercorn, nutmeg and red chiles. It’s not spicy hot but has a warm comforting taste to it and the aroma is just incredible.
Meals like this sheet pan salmon go on a regular rotation in our house. They are easy to toss together, involve only one item to clean and generally taken anywhere from 30 to 45 minutes to cook.
Not too bad of a deal after a day at work, right?
In some cases you can toss everything together on the sheet pan, toss it in the oven and forget it until it’s done. In this case dinner needs a little extra attention in two parts. You start with with squash and cauliflower first – it gets tossed in a generous dose of garam masala, salt and oil then roasted for 30 minutes. After that, make a little room for your salmon fillets to finish up in the next 10-15 minutes depending on their size and your preferred done-ness.
To pull everything together I mixed up an easy yogurt sauce with citrus and a pinch of curry powder. The little dash of heat is the perfect compliment to the sweet squash and mild salmon.