Salmon & veg traybake

Name: Salmon & veg traybake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 leek, washed; 2 small courgettes; 300 g tenderstem broccoli spears; 3 tbsp Essential Olive Oil; 4 cloves garlic, skin on; 150 g frozen edamame beans, defrosted; 700 g jar Bold Beans Co Queen Butter Beans; 2 unwaxed lemons, finely grated zest and juice of 1, the other cut into 4 wedges; 235 g pack spinach, ready washed; 480 g pack 4 Scottish salmon fillets; Crème fraîche, to serve; Crusty bread, to serve

A superb traybake from Alison Oakervee with deliciously succulent salmon, and flavourful vegetables and pulses which mingle in the heat of the oven.

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PescatarianHealthyHigh proteinHigh in omega 34 of your 5 a day6 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 leek, washed
2 small courgettes
300g tenderstem broccoli spears
3 tbsp Essential Olive Oil
4 cloves garlic, skin on
150g frozen edamame beans, defrosted
700g jar Bold Beans Co Queen Butter Beans
2 unwaxed lemons, finely grated zest and juice of 1, the other cut into 4 wedges
235g pack spinach, ready washed
480g pack 4 Scottish salmon fillets
Crème fraîche, to serve
Crusty bread, to serve

Preheat the oven to 200ºC, gas mark 6. Thickly slice the leek into 2cm lengths, cut the courgettes in half lengthways, then cut into 2cm slices. Add both to a large roasting tin. Trim the ends of the broccoli spears, then cut in half and add to the tin. Drizzle with 3 tbsp oil and season generously with freshly ground black pepper. Give the vegetables a good mix so they are well coated in the oil and evenly spread out, then tuck in the garlic cloves, still in their skins, and roast for 10 minutes.
Remove the vegetables from the oven – the broccoli will be starting to char at the edges – then mix well using a wooden spoon. Stir in the edamame and butter beans, with their liquid, and the lemon zest and juice. Stir in the spinach – it will seem a lot and be a bit messy, poking out everywhere, but it wilts into the other vegetables as it cooks. Place the salmon fillets on top and cover with foil. Return the tin to the oven and bake for 20-25 minutes.
Remove the foil and cook, uncovered, for 5 minutes more. Give the vegetables a good stir – they should be cooked and a little charred at the edges and the salmon should be opaque and flake easily with a fork. Remove the salmon skin with a palette knife or fish slice.
Serve the vegetables and salmon topped with a generous spoonful of crème fraîche, a lemon wedge for squeezing over, a dusting of the chillies, if liked, and some crusty bread.

Typical values per serving when made using specific products in recipe