Heat your oven to 190°C/374°F.

Pour your cumin seeds, coriander seeds, fennel seeds and your cardamom pods into a dry frying pan and toast over a medium heat for 2 mins until fragrant.

Pour your spices into a pestle and mortar and crush them into a fine powder, discarding the shells of the cardamom pods. If you don’t have a pestle and mortar, you can pour your spices onto a large chopping board and gently crush them with the base of a heavy pan.

Pop 100g of your yoghurt into a large bowl and grate in your garlic and ginger. Add all but 1 tbsp of your toasted spice mix, along with 1 tsp of your chilli powder, your turmeric and your tomato purée. Sprinkle in a generous pinch of salt, then mix.

Pop your salmon into the bowl and toss to coat, then leave to marinate for at least 30 mins, preferably a couple of hours.

Meanwhile, halve your potatoes and toss them in a large roasting tray. Drizzle with vegetable oil, plus your remaining toasted spice mix, chilli powder and a large pinch of salt. Pop in the oven to roast for 25 mins, tossing every so often so that they cook evenly.

Pop your spring onions and tomatoes into the potato tray along with your broccoli. Toss so that they are coated in the oil and spices, then roast for 15 mins more.

Place your salmon fillets on top of the traybake. Bake for 5 mins.

Heat your grill to high. Pop your traybake under the grill and cook for 2 mins until the top of the salmon is starting to char.

Mix your remaining yoghurt with the juice of your lime. Roughly chop your coriander and slice your red chilli.

Drizzle your traybake with your lime yoghurt, coriander, and chopped chillies. Serve.