Superfood Salmon and Veggies Traybake

Good for the soul, good for the body – this roasted vegetable and salmon meal strikes a balance between spring warmer and satisfying superfood for no-fuss weeknights.

Serves 4; 25 min. prep

Ingredients

  • 4 eight oz. Pinwheel Scottish Salmon fillets (frozen; no need to thaw first)

  • 2.75 cups Pinwheel Roasted Root Veggies (frozen)

  • extra virgin olive oil

  • 1/4 tsp cayenne pepper, plus extra to scatter

  • 1 orange, juiced, zest finely grated

  • 1 handful fresh Kale leaves, washed and trimmed

  • 2 cups Pinwheel Brussels Sprouts, halved (thawed just enough to cut in half)

  • 1/2 cup Greek-style yoghurt, to serve

  • Chia seeds, to serve (optional)

    Instructions

    1. Preheat oven to 400F. Combine orange zest and juice, and 1 Tbsp oil in a small bowl. Line a tray with baking paper. Season salmon with salt & pepper on both sides and place it on the center of the tray; drizzle the orange juice marinade over top of it.

    2. Toss Brussels sprouts, kale leaves, and root veggies with 2 Tbsps oil and 1/4 tsp cayenne. Season with salt, then spread around the salmon on the baking tray.

    3. Place tray in the oven for 15 minutes or until salmon is just cooked, kale is crisp and vegetables are tender. Scatter with chia seeds. Combine yoghurt with a pinch of cayenne, and drizzle tray with it to serve.

recipesAnjali Guptasalmon, fish, lemon, baked, healthy, superfood, Brussels sprouts, butternut squashComment