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Tray baked salmon and vegetables

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Baked all at once, this flavoursome dish is ideal as a family supper for two.
Serves
2
Prep
15 minutes
Cook
20-25 minutes
Each 317g serving contains (excludes serving suggestion)
KCal
318
Carbs
13.00g
Fibre
7.00g
Protein
26.00g
Fat
16.60g
Saturates
3.10g
Sugars
10.20g
Salt
0.10g
Portion Fruit & Veg
2
Ingredients
Ingredients
300g pack green beans
8 spring onions, chopped
150g frozen peas (defrosted)
1 red pepper, thinly sliced
16 cherry tomatoes
4 salmon steaks, skin on and boneless (4 x 125g)
good pinch pepper
3 tbsp water
Juice half lemon
lemon wedges, to serve
Method
  1. Preheat the oven to 180°C/gas 4.
  2. Blanch the green beans for 4 minutes in boiling water, and drain.
  3. Spread the green beans, spring onions, peas, red pepper and cherry tomatoes out on an ovenproof dish.
  4. Place the salmon on top, skin side up, and drizzle with the lemon juice and water. Cover with foil.
  5. Bake for 20 minutes then check the fish is cooked through and if necessary bake for a further 5 minutes (depending on the thickness of your steaks).
  6. Serve with wedges of lemon.
Chefs tips
  • Works with other fish steaks such as cod, haddock or coley.
  • You could prepare in advance and leave refrigerated for a few hours until you’re ready to bake it.
  • Freezing instructions: Suitable for freezing once cooked. Chill quickly. Defrost in the fridge and reheat thoroughly until piping-hot throughout. 
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