Description
This vibrant salmon traybake features tender salmon fillets and a colorful mix of vegetables, roasted to perfection with a tangy and spicy soy, chili, and lime dressing. Quick to prepare and packed with flavor, it’s a healthy and satisfying meal perfect for any weeknight dinner.
Ingredients
Salmon Traybake
- ½ lime, juice only
- 1 tbsp soy sauce (gluten-free if required)
- ½ tsp caster sugar
- 2 x 200g/7oz salmon fillets
- 100g/3½oz Tenderstem broccoli, trimmed
- 100g/3½oz green beans, halved
- 1 small red pepper, sliced
Dressing
- 1 small garlic clove, grated
- 1cm/½in piece fresh root ginger, peeled and grated
- 2 spring onions, white part finely chopped, green part thinly sliced
- 1 red finger chilli, very finely chopped
- ½ lime, juice only
- 1 tbsp soy sauce (gluten-free if required)
- 2 tsp olive oil
- 1 tsp sesame oil (optional)
- ½ tsp caster sugar
Instructions
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Preheat and Prepare the Traybake
Preheat your oven to 200°C (fan)/220°C/gas mark 7. In a small bowl, mix the juice of half a lime, 1 tablespoon of soy sauce, and ½ teaspoon of caster sugar. Place the salmon fillets on a baking tray and spoon over the lime-soy glaze, ensuring they are well coated.
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Add Vegetables
Arrange the Tenderstem broccoli, green beans, and sliced red pepper around the salmon fillets on the tray. This makes sure the vegetables cook evenly alongside the salmon.
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Bake the Salmon and Vegetables
Place the tray in the oven and bake for approximately 15-18 minutes until the salmon is cooked through and the vegetables are tender but still vibrant and slightly crisp.
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Prepare the Dressing
While the salmon is baking, combine the grated garlic, grated ginger, finely chopped white part of the spring onions, red finger chilli, juice of half a lime, 1 tablespoon soy sauce, 2 teaspoons olive oil, 1 teaspoon sesame oil (if using), and ½ teaspoon caster sugar in a small bowl. Mix well to combine all flavors.
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Finish and Serve
Once the salmon and vegetables are cooked, remove the tray from the oven. Drizzle the prepared dressing over the salmon and vegetables. Scatter the green parts of the spring onions on top for extra freshness and a pop of color. Serve immediately for a flavorful and wholesome meal.
Notes
- Use gluten-free soy sauce to make this recipe gluten-free.
- Adjust the amount of red finger chilli to your preferred spice level.
- Sesame oil in the dressing is optional but adds a lovely nutty flavor.
- Serve with steamed rice or quinoa for a complete meal.
- Leftovers can be stored in the refrigerator and eaten within 2 days.
Keywords: Salmon traybake, soy sauce salmon, lime chili salmon, healthy salmon recipe, baked salmon with vegetables, gluten-free salmon dish