This simple salmon traybake from BBC Food has garnered over 110 four-star reviews and requires minimal effort, making it an ideal choice for busy weeknights. The recipe is naturally dairy-free, egg-free, and gluten-free, serving two people.
Recipe Overview
The recipe description states: "A simple salmon traybake that's really easy to throw together, using soy sauce, chilli and lime. Feel free to change up the vegetables." The dish combines salmon fillets with Tenderstem broccoli, green beans, and red pepper, all roasted together for a hassle-free meal.
Ingredients
For the salmon traybake:
- Half a lime, juice only
- One tablespoon of soy sauce (gluten-free if required)
- Half a teaspoon of caster sugar
- Two 200g salmon fillets
- 100g Tenderstem broccoli, trimmed
- 100g green beans, halved
- One small red pepper, sliced
For the dressing:
- One small garlic clove, grated
- 1cm fresh root ginger, peeled and grated
- Two spring onions, white part finely chopped, green part thinly sliced
- One red finger chilli, very finely chopped
- Half a lime, juice only
- One tablespoon of soy sauce (gluten-free if required)
- Two tablespoons of olive oil
- One teaspoon of sesame oil
- Half a teaspoon of caster sugar
Method
Heat the oven to 230°C/210°C Fan, or to its maximum temperature. In a shallow dish, combine the lime juice, soy sauce, and sugar. Mix until the sugar has dissolved. Add the salmon fillets and cover with the mixture; let rest, skin side up, for 10 minutes.
Meanwhile, lightly oil a roasting tin. Place broccoli and green beans in a bowl and pour over boiling water; let stand for five minutes, then drain. Position the salmon fillets, skin side down, at one end of the roasting tin. Add the broccoli, beans, and peppers to the opposite end. Drizzle the soy sauce mixture over the vegetables and toss to coat. Loosely cover the vegetables with kitchen foil, keeping the salmon uncovered. Roast for 12 minutes.
To prepare the dressing, combine the garlic, ginger, white portion of spring onions, chilli, lime juice, soy sauce, olive oil, sesame oil, and sugar in a small jug. Pour the dressing over the vegetables, scatter the green spring onion portions on top, and serve.
