Name: All-in-one Asian salmon and broccoli traybake
Prep time: 5 minutes (plus marinating time)
Cook time: 22 - 25 minutes
Yield: 4
Ingredients: 5cm piece of fresh root ginger, peeled and grated; 1 red chilli, deseeded, halved and thinly sliced; 4 skinless salmon fillets (480g total weight); 400g tenderstem broccoli; 8 spring onions, trimmed and each cut into 3 pieces; 3 garlic cloves, crushed; 2tsp reduced salt soy sauce; 1tbsp rice wine vinegar; 1 cal oil spray

A source of protein and high in omega 3, this salmon and broccoli traybake is a perfect midweek dish.

Serves

Prep

5 minutes (plus marinating time)

Cook

22 - 25 minutes

Nutrition information

Each 245g serving contains (excludes serving suggestion)

KCal: 339
Carbs: 4.0g
Fibre: 3.6g
Protein: 34.0g
Fat: 20.0g
(Medium)
Saturates: 3.7g
(Medium)
Sugars: 3.2g
(Low)
Salt: 0.41g
(Low)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

Ingredients

5cm piece of fresh root ginger, peeled and grated
1 red chilli, deseeded, halved and thinly sliced
4 skinless salmon fillets (480g total weight)
400g tenderstem broccoli
8 spring onions, trimmed and each cut into 3 pieces
3 garlic cloves, crushed
2tsp reduced salt soy sauce
1tbsp rice wine vinegar
1 cal oil spray

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Method

Step 1

In a large shallow dish, mix together the garlic, ginger, chilli, soy sauce and vinegar. Add the salmon and leave to marinate overnight if you have time or for at least 20 minutes.

Step 2

Preheat the oven to 200°C/gas 6. Spray a shallow roasting tin with low-calorie cooking spray and arrange the broccoli and spring onions over the top. Next, spray the vegetables with a little low-calorie cooking spray. Cook for 10 minutes.

Step 3

Arrange the salmon over the top and drizzle over the marinade. Season with freshly ground black pepper. Cook for 12–15 minutes until the salmon is cooked through. Serve immediately.