This one-tray salmon recipe is so simple to prepare - and to wash up - and the zesty, spicy Thai flavours are sure to go down well.
Ingredients
- 35g unsalted shelled peanuts, chopped
- Small bunch of fresh coriander
- Grated zest and juice of 1 lime, plus extra wedges to serve
- 20g fresh white breadcrumbs
- 1½ tbsp toasted sesame oil
- 4 skinless salmon fillets
- 3 pak choi, leaves separated
- 4 spring onions, halved lengthways then sliced into 4cm pieces
- 1 red and 1 orange romano pepper, deseeded and sliced
- 100g mangetout
- 1-2 red chillies (depending on strength), sliced
- 2cm piece of fresh ginger, sliced into thin matchsticks
- 2 tbsp soy sauce
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Mix the peanuts, coriander, lime zest, breadcrumbs and ½ tbsp sesame oil together, then press onto the top of the salmon fillets.
- 2. Scatter the pak choi, spring onions, peppers and mangetout over a shallow roasting tray, top with the chillies and ginger, then drizzle over the remaining sesame oil.
- 3. Place the salmon fillets on top. Roast in the oven for 8-10 minutes until the salmon is just cooked through. Drizzle over the soy sauce and lime juice, then serve with steamed rice and lime wedges to squeeze over.
Nutritional info
Per serving: 419kcals, 25.2g fat (4.3g saturated), 36g protein, 12.8g carbs, 7.4g sugar, 1.7g salt
Chef's tip
Stir-fry sliced pork steaks in sesame oil, add the remaining ingredients (omitting the salmon and breadcrumbs), then scatter with peanuts and coriander to serve.