Simple Swap for Fish & Chips or Fish Pie
An easy tray bake is a great way to serve salmon and include lots of lovely colourful vegetables. Don’t forget to add a big side of greens!
4 x Salmon fillets
1 large or 2 small x Courgettes, chopped
1 x Red pepper, sliced
1 x vine of approx 12-15 Cherry tomatoes
2 x Red onions/ leeks, quartered/ chopped
½ a Butternut squash, seeds removed and roughly chopped
1 x small Aubergine, sliced
1 x Lemon, sliced
6 x Garlic cloves, left whole with skins on
1 x sprig Rosemary, leaves removed and chopped/ Thyme/ Dill (or whatever you have to hand)
- Heat Oven to 180.
- Wash and chop all the vegetables into large but bite-sized pieces or slices. Add to a baking tray with the lemon slices, herbs and garlic cloves. Add a good glug of olive oil to coat everything, and some salt and pepper.
- Cook for 25-30 minutes until vegetables are starting to become tender and caramelised.
- Place the salmon fillets on the top and cook for a further 10 minutes.
This recipe can be made with chicken breast or thighs too, if so, place the chicken breasts on the top of and cook for a further 20-25 minutes or until they’re cooked through.
Optional serving ideas:
Serve Salmon with some fresh dill or basil.
Serve the Chicken with some fresh thyme leaves, or add them to the bake when cooking.
Cook the vegetables as described and BBQ your chosen protein instead. A BBQ’d steak or pork chop would also be delicious.
Drizzle with a pesto dressing.
Try this with an alternative fusion; fancy Asian flavours? Sub olive oil for sesame oil. Add a drizzle of runny honey towards the end of cooking so as not to let it burn. To serve add a splash of soy sauce, toasted sesame oil and fresh coriander leaves, thinly sliced spring onion and lime wedges.
Use what vegetables you have, or what needs using up.