Name: Tray baked salmon and vegetables
Prep time: 15 minutes
Cook time: 20-25 minutes
Yield: 4
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); 3 tbsp water; Juice half lemon; lemon wedges, to serve

Baked all at once, this flavoursome dish is ideal as a family supper for two.

Serves

Prep

15 minutes

Cook

20-25 minutes

Nutritional Information:

Each 349g serving contains (excludes serving suggestion)

KCal: 357
Carbs: 10.8g
Fibre: 6.5g
Protein: 30.5g
Fat: 19.9g
(Medium)
Saturates: 3.8g
(Low)
Sugars: 6.9g
(Low)
Salt: 0.15g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

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)
3 tbsp water
Juice half lemon
lemon wedges, to serve

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Method

Step 1

Preheat the oven to 180°C/gas 4.

Step 2

Blanch the green beans for 4 minutes in boiling water, and drain.

Step 3

Spread the green beans, spring onions, peas, red pepper and cherry tomatoes out on an ovenproof dish.

Step 4

Place the salmon on top, skin side up, and drizzle with the lemon juice and water. Cover with foil.

Step 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).

Step 6

Serve with wedges of lemon.

Recipe 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.