Spring weather makes me crave greens. Bringing more fabulous produce to the table in different ways. This salmon broccolini and asparagus traybake brings a whole lot of spring time flavour to the table and is simplicity itself to make.
Salmon broccolini and asparagus bake
Broccolini, don’t you just love that word. Sounds kind of Italian and as if it were something rather exotic. Actually it’s just a type of broccoli. Often called baby broccoli, broccolini jas longer stems and smaller florets than normal broccoli. It is slightly sweeter and more tender too.
Salmon, Scottish of course for me. I adore salmon. It’s my favourite fish. Salmon has flavour, is so easy to cook with and is pretty damn good for you too.
Like all the salmon recipes on this blog this salmon broccolini and asparagus traybake is super easy to make.
How I love a good traybake. Chucking everything on to one oven tray and closing the door while the cooker does the rest. Now that’s my idea of the perfect cooking. Especially during the week when you just don’t have time to faff about with different pots and pans.
That quintessential vegetable synonymous with the English spring is still going strong and at a good price in the shops. Asparagus marries perfectly with salmon. The oiliness and strength of the salmon is offset by the freshness and lightness of both the asparagus and the broccolini in this simple traybake.
I kind of cheated a bit with this salmon traybake. At the last minute I spotted some lovely new potatoes and just couldn’t resist boiling them up to add to my plate. Forgive me for lurching from the land of the traybake with a small pan of potatoes.
Lemon. Oh you just have to have lemon zest and juice here to make that salmon sing. Another ingredient is blue cheese. Yes, I know seems a bit random but I love blue cheese in this salmon bake. You just crumble on the blue cheese in the last 10 minutes of cooking along with the lemon and also some breadcrumbs. Make your own bread crumbs just by whizzing a day old slice of bread in your food processor. I always make a batch and keep it in the freezer.
The cheese goes all crispy on the baking tray turning into cheesy crisps which make a lovely topping to your salmon broccolini and asparagus bake.
Be generous when you season your salmon. Use good quality sea salt liberally sprinkled all over the dish along with freshly ground black pepper.
How long does this salmon dish take?
Bearing in mind that there is little or no preparation involved in this salmon broccolini and asparagus bake it’s actual cooking time is barely 20 minutes. That’s a pretty much fast food in my book.
How many does this serve?
This recipe is for one serving. Yes, just one plateful of salmon goodness here. Of course it is totally simple to just add more salmon fillets, broccolini and asparagus to make more servings. A friend has been asking me for more recipes geared at one person so I thought I’d oblige.
If you make more than you want to eat at one meal then simply wrap the salmon in foil or cling film in the fridge and it will keep for a couple of days. Serve cold as part of a salad for lunch or in a sandwich with some homemade mayonnaise.
Looking for more salmon recipes? Then check these out;
Finally, if you try this salmon broccolini and asparagus traybake then do leave a comment/rating below. I love hearing from readers and respond to everyone just as fast as I can. Want more Larder Love, then follow me on Facebook and Instagram and sign up for my free weekly newsletter.
Salmon broccolini and asparagus traybake
- 200 g broccolini
- 200 g asparagus ends trimmed
- 1 salmon fillet
- 1 tbsp olive oil
- 1/2 lemon zest and juice
- 1 tbsp breadcrumbs
- salt and pepper to taste
- 2 tbsp blue cheese crumbled
- Preheat oven to 200C and look out a small baking tray
- Place the vegetables on the baking tray and put the salmon fillet on top
- season with salt and pepper and drizzle with the olive oil
- Bake in the oven for 10 minutes
- Sprinkle over the lemon juice and zest, breadcrumbs and the blue cheese and return to oven for 10 minutes more
- Serve with crusty bread or some boiled new potatoes
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