Salmon, Sweet Potato and Kale Traybake
This quick and easy traybake is inspired by a recipe from Amelia Freer's book "Simply Good for You". The veg is roasted until lightly charred, the fish is perfectly cooked and the dressing packs a real punch with soy, lemon and chilli.
You can swap the sweet potato for any root vegetable or regular potato; the salmon for any white fish; the kale for any leafy vegetable and the almonds for whatever nuts you have or leave them out completely. From fridge to table in around 20 minutes, this is the perfect midweek meal.
Salmon, Sweet Potato and Kale Traybake
Serves 2
330g sweet potato, peeled and cubed
75g kale, stalks removed
2 salmon fillets (skin on)
30g flaked almonds
For the dressing:
2 tbsp oil
2 tbsp soy sauce
1 lemon, juice only
1 tsp chilli flakes (or to taste)
sea salt and freshly ground black pepper
Preheat the oven to 200C. Whisk together the dressing ingredients with a good pinch of salt and pepper.
Put the sweet potato in a roasting tin and pour over a third of the dressing. Roast in the preheated oven for 10 minutes. Then add the kale and almonds to the pan with the rest of the dressing. Toss together then place the salmon fillets on top, skin side up. Roast for 10 minutes.
Take out of the oven and carefully remove the skin from the salmon. If you like, you can then put this in a dry pan over a high heat for 2-3 minutes on each side to crisp it up. Divide the roast veg between two plates and top with the salmon and the crispy skin (if using).
You can swap the sweet potato for any root vegetable or regular potato; the salmon for any white fish; the kale for any leafy vegetable and the almonds for whatever nuts you have or leave them out completely. From fridge to table in around 20 minutes, this is the perfect midweek meal.
Salmon, Sweet Potato and Kale Traybake
Serves 2
330g sweet potato, peeled and cubed
75g kale, stalks removed
2 salmon fillets (skin on)
30g flaked almonds
For the dressing:
2 tbsp oil
2 tbsp soy sauce
1 lemon, juice only
1 tsp chilli flakes (or to taste)
sea salt and freshly ground black pepper
Preheat the oven to 200C. Whisk together the dressing ingredients with a good pinch of salt and pepper.
Put the sweet potato in a roasting tin and pour over a third of the dressing. Roast in the preheated oven for 10 minutes. Then add the kale and almonds to the pan with the rest of the dressing. Toss together then place the salmon fillets on top, skin side up. Roast for 10 minutes.
Take out of the oven and carefully remove the skin from the salmon. If you like, you can then put this in a dry pan over a high heat for 2-3 minutes on each side to crisp it up. Divide the roast veg between two plates and top with the salmon and the crispy skin (if using).
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