Honey-Soy Salmon Traybake
Salmon fillets glazed with honey, soy and ginger, baked alongside tenderstem broccoli, peppers and red onion. One tray, 25 minutes, restaurant-flavour for weeknight effort.
25 minEasy~540 kcal / servingAsian
Contains fishContains soyContains sesame
Nutrition
540 kcal
Calories
42 g
Protein
50 g
Carbs
19 g
Fat
Estimated, per serving
Good to know
Contains fishContains soyContains sesame
Ingredients · per serving
- 400 g Salmon fillet (skinless)
- 1 medium Red bell pepper
- to taste Black pepper
- 3 cloves Garlic
- 1 tbsp Rice vinegar
- 2 tsp Fresh ginger
- 1 tbsp Sesame oil
- 1 medium Yellow bell pepper
- 3 tbsp Honey
- 3 tbsp Soy sauce
- 1 medium Red onion
- 250 g Tenderstem broccoli
- 1 stalk Spring onion
- to taste Salt
- 1 tsp Sesame seeds
- 150 g Jasmine rice
Instructions
- Heat the oven to 220°C/200°C fan. Slice the peppers into strips, cut the red onion into wedges, halve the broccoli florets if large.
- Tip the veg onto a roasting tray. Drizzle with 1 tbsp sesame oil, salt, pepper. Toss.
- Roast 10 minutes — gives the veg a head start.
- Meanwhile, mix the glaze: honey, soy sauce, rice vinegar, minced garlic and grated ginger.
- Pat the salmon fillets dry. Push the veg to the edges of the tray, lay the salmon in the middle. Brush generously with the glaze.
- Return to the oven for 10-12 minutes. Baste the salmon with the pan glaze halfway through. The salmon should flake at the thickest point.
- Plate the salmon and veg. Spoon any remaining glaze over. Scatter sesame seeds and sliced spring onion. Serve with steamed rice or noodles on the side.
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