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Salmon Traybake

Good for dietary types:

Fish

Download the print version here

Prep Time:

10 minutes

Cook Time:

45 minutes

Difficulty level:

Easy

Serves:

Nutrition

Sodium:

521mg

Calories:

568 kcal

Protein

36g

Potassium:

708.7g

Fibre:

9.2g

Carbohydrates:

45g

Fat:

24.4g

Saturated Fats:

3.7g

Polyunsaturated Fats:

1.1g

Monounsaturated Fats:

Sugar:

27.6g

Vitamin A:

256.1%

Vitamin C:

380.8%

Calcium:

9.9%

Iron:

13%

About the Recipe

Succulent Steamed Salmon alongside roasted veggies, so quick and easy to make ideal to suit a busy lifestyle.

I often make this ahead and tastes great the following day, making it a great lunch meal prep option.

Roast the veggies in advance for 30 minutes and prepare the salmon in the foil. Turn off the oven, go the gym and then when you come back, turn it back on, nestle the salmon in the oven amongst the veggies and cook for 15 minutes, by the time you've showered, dinners ready.

I like making a lemon mayo with this by mixing a teaspoon of mayo along with the rest of the lemon juice and maybe some mixed herbs and drizzle over the whole plate to serve.

Ingredients

400g of Sweet potato
1 Courgette
1 Red Onion
1 Red pepper
1 Yellow pepper
2 cloves of garlic
1 tsp Oregano
2 Salmon fillets (240gs)
Olive Oil
1 lemon
salt and pepper

Preparation

Steps

Peel the sweet potato and chop into bite sized chunks, throw into a baking tray. Chop the peppers and red onions into similar sized pieces and slice the courgettes about 1/2 cm chunks. Throw all the veggies into the pan, toss with the olive oil, oregano, minced garlic and salt and pepper. Spread out on the baking tray.
Put the veggies into the oven set at around 180oC and leave to roast.
To prepare the salmon fillets. Place them on a piece of foil (enough to make a wide pocket), squeeze with half the lemon, you can leave the lemon in there if you want. wrap up and put in the oven for the last 15 minutes of the mixed veg cooking time.
Divide onto 2 bowls and serve.