SALMON TRAYBAKE

Name: Salmon Traybake
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 salmon fillets (approx. 150g each); 200g cherry tomatoes; 2 courgettes, sliced into rounds; 1 red onion, cut into wedges; 3 garlic cloves, thinly sliced; 2 tablespoons extra virgin olive oil; Juice and zest of 1 lemon; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Sea salt and black pepper; Fresh parsley to serve

Healthy, Simple, Satisfying

If you want a meal that’s high in protein, low in fat, and ready in 30 minutes – this is it.

Salmon fillets, cherry tomatoes, courgette, and red onion all roast together in one dish. The lemon and herbs keep it light and fresh without losing any of the flavour. Easy to prepare, easy to clean up.

Protein: 33g | Carbs: 12g | Fat: 22g

Suitable for Dairy Free Diet, Gluten Free Diet, High Protein Diet, Low Glycaemic Diet, Medium Fat Diet

Serves: 2 |

Cook Time: 30 minutes

Ingredients

2 salmon fillets (approx. 150g each)
200g cherry tomatoes
2 courgettes, sliced into rounds
1 red onion, cut into wedges
3 garlic cloves, thinly sliced
2 tablespoons extra virgin olive oil
Juice and zest of 1 lemon
1 teaspoon dried thyme
1 teaspoon dried rosemary
Sea salt and black pepper
Fresh parsley to serve

Directions

Preheat the oven to 200°C. Place cherry tomatoes, courgette, red onion, and garlic in a large baking tray.
Drizzle with 1 tablespoon of olive oil, season with salt, pepper, and herbs, and toss to coat.
Roast vegetables for 15 minutes until they begin to soften.
Remove from the oven. Nestle the salmon fillets amongst the vegetables. Drizzle with remaining olive oil and lemon juice. Season with salt and pepper.
Return to the oven and bake for 12–14 minutes until salmon is cooked through and flakes easily.
Scatter with fresh parsley and serve with lemon wedges.