Salmon Traybake

Salmon Traybake

  • 🧑‍🍳 Medium
  • Prep: 10 mins
  • 🥘 Cook: 30mins
  • 🍴 Serves 4

Rating: 5 out of 5.

A simple weeknight meal for those tired evenings after work and the school run. Pair with creamy mash to fulfil a balanced diet for dinner.

Salmon Traybake Ingredients

Main Ingredients
  • 4 good-quality sustainable salmon fillets (about 150g each)
  • 1 lime, juice only
  • I tbsp soy sauce
  • 100g green beans, halved
  • 2 red peppers, sliced into strips
  • 270g cherry tomatoes on the vine
  • 100g tenderstem broccoli, trimmed
  • I tbsp sesame seed oil
  • 3 tbsp olive oil, plus extra to drizzle
  • 1 garlic bulb, halved across the middle
To Serve
  • 1small garlic clove, grated
  • 1cm piece of fresh root ginger, peeled and grated
  • 3 spring onions, finely chopped
  • 2 tsp chilli
  • 1 lime, juiced
  • 1 tbsp soy sauce
  • 1 tsp olive oil
  • 1 tsp sesame oil

Salmon Traybake Preparation

  1. Preheat the oven at 200˚C fan for 20 mins.
  2. In a shallow bowl mix the lime juice, soy sauce and sugar together. Stir with until the sugar dissolves. Place the salmon fillets into the bowl and coat with the mixture. Leave to stand, skin side up, for 10 minutes.
  3. Add the vine tomatoes to the tray and lay the salmon fillets on top. Season, then drizzle with a little more oil and a squeeze of lemon juice. Return to the oven for 10-12 minutes until the salmon is just cooked through and the vegetables are tender. Scatter with fresh basil leaves to serve.
  4. Put the salmon fillets, skin side down at one end of the roasting tin. Tip the broccoli, beans and peppers into the other end of the roasting tin. Top with the red peppers and pour over the soy sauce mixture. Toss the vegetables to coat in the sauce. Loosely cover the vegetables with kitchen foil, leaving the salmon exposed. Roast for 12 minutes.
  5. Meanwhile, to make the dressing, mix the garlic, ginger, white part of the spring onions, chilli, lime juice, soy sauce, olive oil, sesame oil, if using, and sugar together in a small jug.
  6. Spoon the dressing over the vegetables, sprinkle the green parts of the spring onion on top and serve.

Serving: My usual plate normally contains a portion of salmon, greens and potatoes ©

💡All in one for dinner in the week.

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