Salmon and Broccoli Traybake with Sweet Chilli Dressing

I was very kindly gifted a jar of delicious homemade sweet chilli jam this week and, from that, this recipe was born...


You simply can't beat a tray bake - minimal effort, minimal washing up - what's not to like! This dish combines crispy new potatoes, with tenderstem broccoli and peas, all bang in season right now, as well as juicy salmon fillets and fresh spinach. The star of the show, however, is of course the yoghurt and sweet chilli dressing, which is sweet with a hint of spice and tang, bringing everything together and making you come back for more.


Salmon and Broccoli Tray Bake with Sweet Chilli Dressing

Serves 4

oil

500g baby potatoes, halved

250g tenderstem broccoli, halved

4 salmon fillets

150g frozen peas

4 tbsp. Greek yoghurt

3 tbsp. sweet chilli jam/sauce

2 large handfuls baby spinach

sea salt and freshly ground black pepper

Heat the oven to 200°C. Heat the oil in the oven for 5 minutes in a large roasting tin, then add the potatoes in a single layer with a good pinch of salt and pepper and roast for 10 minutes.

Add the broccoli, tossing in the oil, then return to the oven for 5 minutes. Turn the heat up as high as it will go, top the broccoli with the salmon and scatter in the peas. Cook for 5-10 minutes until the skin is crispy and the flesh just cooked.

Meanwhile, in a small bowl, mix the yogurt with the sweet chilli and a pinch of salt and pepper until smooth. Serve the traybake drizzled with the sauce and with a pile of spinach alongside.