In my opinion, the best meals are created on the hob (or stove, depending on your lingo). But for convenience, ‘traybakes’ have their place, particularly on weeknights when you’re mentally and physically shattered after being at work. Salmon and Broccoli Tray Bake from the Hairy Dieters is a no-fuss, no-frills recipe but does contain a nice marinade to make it vaguely interesting.
Sorry, I can’t get more excited about this meal. It does what it says on the tin, or the tray rather. I much prefer the Hairy’s salmon with chilli ginger sauce and their Spanish-style chicken bake, which as traybakes go, is pretty awesome.
Salmon fans…. check out the salmon section of this blog for more recipes.
Recipe: Salmon and Broccoli Tray Bake
Calories: 446 per serving
Book: Hairy Dieters – Make it Easy
Prep time: Approx 15 minutes
Cooking time: Approx 35 minutes
- ½ tsp honey
- 2 tsp balsamic vinegar
- 1 garlic clove (crushed)
- Ground black pepper
- 4 x 150g salmon fillets (skinned)
- 1 large head of broccoli (broken into florets)
- 200g baby salad potatoes (halved lengthways)
- 1 red pepper (thickly sliced)
- 1 red onion (sliced into thin wedges)
- Low-calorie olive oil spray
- 250g white cup mushrooms (left whole)
- A small bunch of basil leaves
Cost per portion: Approx £2.42
Preheat the oven to 200°C/fan 180°C/gas 6. To make the marinade for the salmon, mix the honey, balsamic vinegar and garlic in a bowl and season with pepper.
Brush this mixture over both sides of the salmon and leave it to marinate while you start cooking the vegetables.
Wash the broccoli and, without brushing off too much of the water, put it in a roasting tin.
Add the potatoes, red pepper and onion, then spritz with some oil. Roast the vegetables for 20 minutes.
Add the salmon and white cup mushrooms to the tin and roast for another 12 minutes until the salmon is just cooked through.
Remove the tin from the oven and add a few basil leaves, then serve the tray bake immediately.