Ready in no time, this simple salmon traybake is packed with flavour from the easy marinade of sweet chilli sauce, soy and lime. It’s loaded with veggies and everything cooked at the same time. I love to serve this with a mixture of brown rice and peas but it works equally well with Basmati rice or noodles.
- Preheat the oven to 180 fan. Whisk the sweet chilli sauce, soy, half the lime juice and olive oil together in a mixing bowl. Put the salmon into a roasting tray and pour over the marinade. Mix well.
- Cut the carrots and any of the larger asparagus and broccoli in half lengthways so they cook at the same time as the salmon and chuck them into the roasting tray. Mix well and roast for 20-25 minutes until the salmon is cooked and the veg tender.
- Squeeze the remaining lime over the top of the cooked salmon and garnish with the chilli and coriander. Serve immediately.
4 tbsp sweet chilli sauce
1 tbsp soy sauce
The juice of a lime
1 tbsp olive oil
4 salmon fillets, skin on
200g asparagus, trimmed
100g sprouting broccoli
50g baby carrots or corn
1 red chilli, finely sliced
A small handful of finely chopped coriander leaves