Mary Berry's Thai-style salmon traybake with roasted vegetables is a healthy weeknight dinner that needs just 25 minutes in the oven. The dish, which feeds six people, requires less than 30 minutes of preparation time and is described as "full of flavour."
A one-pan dinner with a Thai twist
The traybake combines fresh roasted vegetables and tender fish in a single pan. It uses cauliflower, Romano peppers, banana shallots and baby courgettes, along with a coconut milk and Thai red curry paste sauce. Salmon fillets are added partway through cooking so they stay moist.
Mary recommends serving the dish with steamed or boiled rice to make it a more filling meal, as reported by the Express.
Ingredients and method
For the sauce, the recipe calls for a 400ml tin of full-fat coconut milk, two tablespoons of Thai red curry paste, one finely diced fresh red chilli, one crushed garlic clove, a two-and-a-half-inch piece of grated fresh ginger, the juice of two limes and two teaspoons of fish sauce.
The vegetables are a whole cauliflower cut into small florets, two Romano peppers deseeded and cut into large pieces, three banana shallots peeled and halved, and 150g of baby courgettes sliced thinly on the diagonal. Six small skinless salmon fillets, one tablespoon of runny honey, two tablespoons of sunflower oil, and a bunch of Thai basil or fresh coriander complete the dish.
Cooking steps
Heat the oven to 220°C/200°C Fan/Gas 7. Mix the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce in a small bowl, seasoning with salt and pepper to taste. Spread the cauliflower, peppers and shallots in a large roasting tin, drizzle with one tablespoon of oil and toss to combine.
Pour half the coconut mixture over the vegetables, season, drizzle with honey and roast for 12 to 15 minutes until they begin to colour. Toss the courgettes in the remaining oil, add them and the salmon to the tin, and spoon over the rest of the coconut mixture. Return to the oven for a further 10 minutes, or until the fish is just cooked through.
Cooking times vary depending on the size and thickness of each salmon fillet. The fish is ready when it just begins to flake when gently tested with a fork. Scatter over the Thai basil and serve immediately.
