Salmon Traybake with Soy and Lime
This salmon traybake with soy and lime is a vibrant, nutritious dish that combines zesty flavors with tender salmon and colorful vegetables, making it an easy and healthy dinner option.
Ingredients
- ½ lime juice only
- 1 tbsp soy sauce (gluten-free if required)
- ½ tsp caster sugar
- 2 200g/7oz salmon fillets
- 100g/3½oz Tenderstem broccoli, trimmed
- 100g/3½oz green beans, halved
- 1 small red pepper, sliced
- 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
- 2 tsp olive oil
- 1 tsp sesame oil (optional)
Instructions
- Preheat your oven to 230C/210C Fan/Gas 8, or as high as your oven allows.
- In a shallow bowl, whisk together lime juice, soy sauce, and sugar until the sugar dissolves.
- Place the salmon fillets into the mixture, ensuring they’re evenly coated. Let them marinate, skin side up, for 10 minutes.
- Lightly grease a roasting tin with olive oil.
- Add broccoli and green beans to a bowl, cover with boiling water, and let sit for 5 minutes. Drain thoroughly.
- Arrange the salmon, skin side down, on one side of the roasting tin. Place the vegetables on the other side.
- Toss the vegetables with the remaining soy-lime marinade to coat, and cover them loosely with foil, leaving the salmon exposed.
- Roast in the preheated oven for 12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the traybake cooks, whisk together the dressing ingredients: garlic, ginger, spring onion whites, chilli, lime juice, soy sauce, olive oil, sesame oil, and sugar.
- Once done, spoon the dressing over the roasted vegetables, garnish with spring onion greens, and serve immediately.