Salmon and Vegetable Traybake with Coconut Rice

This Salmon and Vegetable Traybake with Coconut Rice is a terrific way to serve salmon that is just so delicious, nutritious and makes for a great mid week meal.

The best thing about this recipe is that the sauce is made with simple pantry essentials, so no rushing out to the shops is needed.

It is important to know if your Salmon is sustainable, read more on that here.

How you know the salmon is cooked

1. The side of the salmon changes colour from translucent to opaque; or
2. The internal temperature of the salmon is 50C or 55C .

The Salmon Marinade

Here’s what goes in the Salmon Marinade/Dressing:

• Soy Sauce
• Honey
• Ginger
• Garlic
• Lime

It adds a savoury sweet ginger garlic flavour to the salmon and makes it beautifully caramelised.

It’s a delicious and easy way to cook salmon that makes the most of all that we love about salmon – it’s gorgeous juicy flesh, the flavour of salmon, and how the surface caramelises beautifully when seared with honey and soy.

This traybake is a meal in itself but it is gorgeous served with coconut rice. Recipe below.

How to make Salmon and Veg traybake

Preheat the oven to 200C/Gas 6.

Add chopped potato to the tray, toss the potatoes with oil. Season with salt and black pepper. Roast for 20 minutes, or until tender. 

Put the broccoli and salmon fillets on top/around the veg. I also added lemons and bashed garlic cloves to the tray.

To make the sauce, mix oil with the soy sauce and honey, and spread over the salmon fillets. Roast for 15 -25 mins until the fish is cooked through.

Make the dressing by mixing ginger, garlic, lime juice and spring onions with oil. Once the salmon is cooked, pour the dressing over the top and scatter over the red chilli.

Recipe adapted from this recipe by Rukmani Iyer.

– Safira

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Salmon and Vegetable Traybake with Coconut Rice

Safira

This Salmon and Vegetable Traybake with Coconut Rice is a terrific way to serve salmon that is just so quick and so delicious!

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Dinner, Lunch

Cuisine Asian, british

Servings 4

Calories 354 kcal

Ingredients

  

1x2x3x

Salmon and Veg Traybake Part 1

• 250 g Potatoes Cut into 1 inch quarters
• 1 tablespoon Olive Oil
• Salt and Pepper
• 4 Garlic cloves Smashed roughly

Salmon and Veg Traybake Part 2

• 200 g Tenderstem Brocolli
• 4 Salmon Fillets
• 1 tablespoon Sesame Oil
• 1 Lemon Cut into thin slices

Baste

• 1 tablespoon Sesame Oil
• 1 tablespoon Soy Sauce
• 1 tablespoon Honey

Dressing

• 1 tablespoon Sesame Oil
• 1.5 inch Ginger crushed
• 1 clove Garlic crushed
• 1 Lime Juice only
• 1 Red Chilli chopped finely
• 1 tablespoon Mixed Sesame Seeds

Coconut Rice

• 400 ml Coconut Milk
• 400 ml Boiling Water
• 400 g Rice
• Salt and Pepper

Instructions

 

• Preheat the oven to 200°C/Gas 6.

Salmon and Veg Traybake Part 1

• Toss the potatoes with oil. Season with salt and black pepper. Add to the tray with the smashed garlic. Roast for 20 minutes, or until tender. 

Salmon and Veg Traybake Part 2

• Place the broccoli, and oil in the baking tray and mix together. Arrange the salmon fillets and lemon around the veg.

Baste

• Mix oil with the soy sauce and honey, and spread over the salmon fillets. Roast for 20-25 mins until the fish is cooked through.

Dressing

• Meanwhile, to make the dressing, mix the ginger, garlic, lime juice, red chilli and sesame seeds with 1 tablespoon of the sesame oil.
• Once the salmon is cooked, pour the dressing over the vegetables.

Coconut Rice

• Empty 1 can of coconut milk into a medium pot. Pour in 400ml Water. Add the rice, season, then lower the heat and simmer for 15 minutes, stirring occasionally. Turn off the heat, cover and set aside.

Notes

How long does it take to cook salmon?

In the oven - Heat to 200 C/Gas 6. Add a marinade if using. Lay the pieces of salmon in an ovenproof dish and either cover the dish if you want the salmon to stay tender on top, or leave it uncovered if you want the flesh to roast slightly. I tend to leave it uncovered. Cook for 15-25 mins. The best way to gauge how long to cook for is to base the initial time on 4 mins per 1 cm of thickness in the centre. When the salmon is cooked it will look opaque and the flesh will flake if you poke a fork into the centre.

How you know the salmon is cooked

1. The side of the salmon changes colour from translucent to opaque; or
2. The internal temperature of the salmon is 50C or 55C .

Nutrition

Calories: 354kcalCarbohydrates: 19gProtein: 37gFat: 25gSaturated Fat: 4gCholesterol: 94mgSodium: 336mgPotassium: 1214mgFiber: 3gSugar: 6gVitamin A: 175IUVitamin C: 44mgCalcium: 57mgIron: 4mg

Keyword Fish, Fish Supper, Salmon and Veg, Salmon traybake

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