Mary Berry's easy salmon traybake with roasted veg recipe takes just 25 minutes
This easy and delicious all-in-one salmon traybake recipe is a great way to serve up fish and vegetables with minimal effort and maximum flavour - and it's all cooked in one tray
Mary Berry is a culinary maestro, especially when it comes to seafood dishes. Her top-rated fish recipes include her scrumptious fish pie, mouth-watering kedgeree and baked salmon with a parmesan crust. Another seafood dish that deserves a shout-out for its simplicity, speed and flavour is her Thai-style salmon traybake with roasted vegetables.
This recipe, which serves six, takes less than 30 minutes to prep and just 25 minutes to cook. Mary suggests pairing this dish with some steamed or boiled rice for a more substantial meal, reports the Express.
Ingredients
400ml tin full-fat coconut milk
Two tablespoons Thai red curry paste
One fresh red chilli, finely diced
One large garlic clove, crushed
Two and a half inch piece fresh root ginger, peeled, coarsely grated and then finely chopped
Two limes, juice only
Two teaspoons fish sauce
One cauliflower, cut into small florets
Two Romano peppers, seeds removed, cut into large pieces
Three banana shallots, peeled and halved
Two tablespoons sunflower oil
One tablespoon runny honey
150g baby courgettes, sliced thinly on the diagonal
Six small salmon fillets, skin removed
Bunch of Thai basil or fresh coriander, chopped
Salt and freshly ground black pepper
Method
Begin by preheating the oven to 220C/200C Fan/Gas 7. Then mix the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce in a small bowl, seasoning with salt and pepper.
Next, distribute the cauliflower, peppers and shallots evenly in a large roasting tin, drizzle with one tablespoon of oil and give it a good stir.
Douse the vegetables with half of the coconut concoction, season to taste with salt and pepper, then drizzle over the honey. Pop it in the oven for 12 to 15 minutes, or until the veggies start to take on a golden hue.
Afterwards, toss the courgettes in the remaining oil, add them along with the salmon to the tin, and spoon over the rest of the coconut mixture.
Give everything a good roast together in the tray for an additional 10 minutes, or until the fish is just cooked through. Bear in mind that every cut of salmon varies in type and thickness, so cooking times will differ each time you prepare it.
You'll know your salmon is perfectly cooked when it begins to flake easily at the gentle prod of a fork. To finish off, simply scatter over the Thai basil and serve up immediately.
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