Asian Black Bean Salmon and Veggie Traybake
Another mid-week saviour from oven to table in minutes. One tray, one bowl and just 35 minutes from start to finish. The recipe is tasty, quick and full of green veggies making it not only bright and colourful but also low carb and low cal.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 180°C/200°C fan. Make up the marinade by combining the black bean sauce, sweet chilli sauce, soy sauce and the ginger which should be peeled and cut into matchsticks.
Step 2
Place all the prepared vegetables (as per the ingredients list) asparagus, pak choi, tenderstem broccoli and spring onions into a large baking tray. Pour over half of the marinade and mix well. Place into the preheated oven and cook for 15 minutes.
Step 3
Remove the part-baked veggies from the hot oven and nestle in the salmon fillets, skin side down. Pour over the remaining marinade and pop the tray back into the oven to bake for a further 10 minutes.
Step 4
Heat the rice according to the packet instructions (if using) and serve the tray bake with the rice, scattered with a few slices of red chilli, (if using).
- Ingredients
- Based on 4 servings
-
3 tbsp Black Bean Garlic Sauce 1x Lee Kum Kee Black Bean Garlic Sauce 205g -
1 tbsp Soy Sauce 1x Sainsbury's Light Soy Sauce 150ml -
4 Salmon Fillets 2x Sainsbury's Skin on ASC Scottish Salmon Fillets x2 240g -
50g Fresh Ginger, peeled and sliced into matchsticks 1x Sainsbury's Ginger 100g -
2 tbsp Sweet Chilli Sauce 1x Blue Dragon Original Thai Sweet Chilli Sauce 250ml -
250g Asparagus, trimmed 1x Sainsbury's Asparagus Spears 250g -
100g Spring Onions, trimmed and cut into 3-4 cm pieces 1x Sainsbury's Spring Onions Bunch 100g -
1 Red Chillies, sliced 1x Sainsbury's Red Chillies 65g -
200g Tenderstem Broccoli, cut in half lengthways if thick 1x Sainsbury's Tenderstem Broccoli 200g -
200g Pak Choi, cut into 1/8's and washed 1x Sainsbury's Pak Choi 200g -
2 Cooked White Rice 2x Ben's Original Classic Basmati Microwave Rice 220g