Need something fast, tasty and nutritious when you get home from work? Look no further than the humble salmon traybake. This is a great ‘chuck it all in the oven’ recipe with endless variations, loads of flavour and it couldn’t really be any healthier.
I normally see this dish in the summer with roast peppers, courgettes, aubergines etc but can just as easily be made in the winter. I would use any combination of: cauliflower, squash, sweet potato, carrot, parsnip, broccoli, sprouts or just about any other tasty winter veg. Flavour combinations are endless. The veg can be roasted up with lots of flavourings, for example roast garlic, thyme, fennel or caraway seeds, rosemary or lemon. Try your own combinations, you can’t really go wrong!
I like to get a large piece of salmon so that you can have some leftover salmon for fishcakes or pasta or even just for lunch the next day. You can rub some spices on the salmon: sumac, harissa, smoked paprika, chermoula, garam masala, Aleppo Pepper…the list is endless. Simply roast it all together in a hot oven for about 25 minutes and the whole dish is ready, with only one oven tray to wash up – now that can’t be bad.
An example recipe is given here but the fun is with a bit of mix-and-match to see what works and to get a bit of variety.
Enjoy!
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Loading...Ingredients
- 1 x half side of salmon, approx 500g
- 2 teaspoons of smoked paprika
- Salt, pepper
- 250g tenderstem broccoli
- 200g sliced squash - butternut will work but there are many varieties out there in the Autumn and Winter
- 2 carrots, sliced into thick batons, approx the same thickness as the squash
- 6 whole garlic cloves, unpeeled
- 1 lemon
- 1 tsp each of caraway seeds and fennel seeds
- A few sprigs of thyme
Instructions
Rub the salmon with the smoked paprika and season on both sides with salt and pepper
Put the prepared veg (except the broccoli) into a baking tray and toss well with olive oil, salt, pepper, the fennel and caraway seeds.
Slice the lemon into quarters and add to the mix along with the garlic cloves. Mix well so it is all coated with oil.
Place the salmon on top of the veg, skin side down. Give a little drizzle with olive oil.
Cook in a preheated oven at 200ºF for 20-25 minutes. Add the tenderstem broccoli for the last 10 minutes of the time or it will easily burn.
Remove the salmon and slice for serving. Give the veg a good mix around, the garlic should be soft and squidgy, the lemon will have roasted so you can squeeze the juices our and mix with the vegetables.
Serve piping hot with a squeeze of lemon.
Notes
This recipe serves 4 with a half side of salmon but can easily be reduced for two with individual salmon fillets.
