Balanced Thai Salmon Traybake Dinner
Ingredients
- 1 kg baby potatoes, halved
- 300 g tenderstem broccoli, chopped lengthways
- 300 g cherry tomatoes
- 3 tbsp red curry paste
- 1 tbsp fish sauce
- Tin of coconut milk
- 1 tin white beans
- 4 salmon fillets
- 1 lime, zest and juice
Preparation
Preheat your oven to 240°C / 220°C fan
Place the halved baby potatoes into a roasting tin with a little rapeseed or olive oil, season well and toss to ensure all potatoes are covered
Put the potatoes in the oven for 30 minutes, turning every 10 minutes
Add the broccoli and tomatoes to the tin, give it a little mix and return to the oven for another 10 minutes
Push the vegetables to the side, make space in the middle, add the red curry paste, fish sauce, coconut cream and white beans, stir well and mix the sauce around the rest of the pan, coating the vegetables
Place the salmon fillets on top and squeeze over the lime juice
Turn the oven down to 200°C / 180°C fan and place back in the oven for another 10-12 minutes
Serving tips
To serve for carb counting, pick out the potatoes and weigh them on your plate before adding the rest
