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Home > Recipes > One tray salmon and vegie bake

One tray salmon and vegie bake

Cooked salmon and vegetables in tray with plates in background
(1)
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 4
Gluten free
,
Dairy free
,
Nut free
Cooked salmon and vegetables in tray with plates in background
  • 2 serves of vegetables per 
  • serving
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Ingredients

4 skinless salmon fillets (around 150g each)
1 bunch asparagus, woody ends removed
1 bunch broccolini, ends trimmed and halved lengthwise
1 cup cherry tomatoes, halved
1 tbsp olive oil
2 tbsp chopped dill (optional)
1 lemon, sliced into wedges, to serve

Savvy swaps

You can swap:

Broccolini
Broccoli
Asparagus
Zucchini
Salmon
White fish fillets
Cherry tomatoes
Chopped tomatoes

Tips

  • Salmon is a good source of protein.
  • Broccolini is a source of vitamin C. Vitamin C supports the immune system.
  • The Australian Dietary Guidelines recommend including fish meals every week, to provide essential omega 3 fatty acids.

  • Store leftovers in an airtight container in the fridge and use within 3 days.
  • Use leftover dill in pasta sauces or freeze in a glass jar for later use.
  • Leftover cherry tomatoes can be used in salads or pasta sauces.

  • White fish fillets may be a less expensive alternative to salmon. Reduce cooking time for thinner fillets.
  • Mix up the veg in this recipe depending on what’s in season – zucchini, capsicum and sweet corn all work well.
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ vegetables to save money.

Method

Step 1
Preheat oven to 180°C.

Step 2
Spray a large oven tray with oil. Arrange salmon fillets on tray, then the asparagus, broccoli and cherry tomatoes.

Step 3
Drizzle the oil over the salmon and vegetables and season with pepper. Bake for 12-15 minutes or until salmon is just cooked through.

Step 4
Sprinkle with the dill and serve with lemon wedges.

Serving suggestion: serve with brown rice or baked potato or sweet potato wedges.

Tips

  • Salmon is a good source of protein.
  • Broccolini is a source of vitamin C. Vitamin C supports the immune system.
  • The Australian Dietary Guidelines recommend including fish meals every week, to provide essential omega 3 fatty acids.

  • Store leftovers in an airtight container in the fridge and use within 3 days.
  • Use leftover dill in pasta sauces or freeze in a glass jar for later use.
  • Leftover cherry tomatoes can be used in salads or pasta sauces.

  • White fish fillets may be a less expensive alternative to salmon. Reduce cooking time for thinner fillets.
  • Mix up the veg in this recipe depending on what’s in season – zucchini, capsicum and sweet corn all work well.
  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ vegetables to save money.

Rating

5
(1)

Rate this recipe

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