Salmon Traybake
I’m a huge fan of traybakes, savoury or sweet. This one is great for lunch or a simple supper. Throw everything in a baking dish and it’s ready in minutes!
This is a dish for two. Double or triple the quantities and bake in a large baking dish if you’re cooking for a crowd.
4 spring onions
1 bunch asparagus (about 8)
2 salmon fillets, sustainably sourced
2 tablespoons extra virgin olive oil
2 tablespoons dukkah
8-10 cherry tomatoes, on the vine if possible
Sea salt and freshly ground black pepper
Preheat the oven to 220 degrees C or 200 degrees C fan. Take a medium sized baking dish that will comfortably fit the salmon and veggies.
Trim the spring onions and cut the woody ends off the asparagus.
If the salmon fillets are skin on, carefully remove the skin. Pour 1/2 tablespoon of the olive oil into your baking dish. Place the salmon fillets into the dish, skinned side up. Sprinkle 1/2 tablespoon of oil over the fillets, and press the dukkah on top of each fillet.
Lay the asparagus spears and spring onions across the salmon, and lastly the cherry tomatoes. Leave on the vine if that’s the way they came.
Liberally sprinkle the dish with sea salt and black pepper, and pour the remaining oil over the salmon and all the veggies.
Bake in the preheated oven for 15 minutes. Check one of the salmon fillets after 15 minutes if you’re unsure if it’s cooked. Baking time will depend on the thickness of the fillets - thicker fillets may need a minute or two longer.
Serve straight from the pan with a leafy green salad and crusty bread. A few boiled new potatoes would be nice too!
TIPS AND TRICKS
* I think it’s important to cook sustainably sourced salmon - you can buy sustainably sourced from most fishmongers and supermarkets.
* Dukkah is a Middle Eastern mixture of nuts, seeds and spices. It’s pretty easy to get hold of these days.
* Feel free to alter the quantities of spring onions, asparagus and cherry tomatoes according to your taste and the size of your baking dish!