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Salmon broccolini and asparagus traybake
Spring vegetables and salmon marry perfectly in this super easy traybake that is ready in less than 30 minutes
Ingredients
- 200 g broccolini
- 200 g asparagus ends trimmed
- 175 g 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
Instructions
- 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
Notes
Use any leftover salmon in a salad or sandwich for lunch next day.
Nutrition
Calories: 599kcalCarbohydrates: 34gProtein: 51gFat: 30gSaturated Fat: 6gCholesterol: 107mgSodium: 410mgPotassium: 1392mgFiber: 9gSugar: 11gVitamin A: 5230IUVitamin C: 223mgCalcium: 317mgIron: 8mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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