Miso salmon & veg traybake
Throwing all the ingredients onto a tray and letting the oven do the work allows me time to tackle that never-ending to-do list. The miso marinade is super-versatile, too. It goes well with any flaky white fish or boneless chicken thighs. I like to double it up for drizzling over veg.
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Prep:10 mins
Cook:35 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 610
-
fat 29g
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saturates 5g
-
carbs 39g
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sugars 0g
-
fibre 9g
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protein 42g
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salt 1g
Ingredients
- 2 x 140g salmon or trout fillets
- 350g sweet potatoes
- 1 tbsp olive oil
- 160g Tenderstem broccoli
- 1 pak choi , halved
- 1 tbsp sesame seeds
- 1 red chilli , sliced, to serve
- 1 tsp white miso paste
- 1 tsp soy sauce
- 1 tbsp mirin
- 1 tsp ginger , grated
- 1/2 tsp brown sugar
Method
Heat the oven to 200C/180C fan/ gas 6. Combine all the marinade ingredients with 2 tbsp water in a large bowl. Pour half of the marinade into a smaller bowl, then add the salmon to the large bowl. Turn to coat thoroughly. Set aside.
Halve the sweet potatoes and slice thinly (about 0.5 cm thick). Put on a baking tray, drizzle with the olive oil, and toss to coat. Spread them out in an even layer and bake for 15-20 mins until almost tender.
Remove from the oven and add the salmon, broccoli and pak choi. Sprinkle with the sesame seeds. Drizzle with any marinade left in the large bowl and return to the oven for 12 mins.
Serve immediately, drizzling the salmon with the reserved miso marinade in the smaller bowl. Top with sliced chilli or spring onions.
