Want a dinner that’s quick, healthy, and packed with flavour? Then look no further than this Hoisin Salmon Traybake. Everything cooks on one tray – think, tasty, tender, flaky salmon with a sticky-sweet glaze, plus a big helping of greens on the side. I tell you, this dish is a real box ticker!
This recipe started life as a Joe Wicks classic but of course I couldn’t resist putting my own spin on it. His version is super simple with salmon topped with hoisin sauce but I wanted a glaze that was really full of flavour. Adding the soy sauce, rice vinegar and garlic to the hoisin sauce makes a glaze that’s deliciously sweet and savoury and just a little bit tangy – all the umami!
This one tray wonder has been on high rotation at our place not least because it goes from oven to table in less than 20 minutes. I love that it’s healthy and quick and also feels a bit fancy with tender salmon, gorgeous greens, and a glaze that makes the whole dish sing. Nom nom!
We’re making a conscious effort to eat less carbs so we often serve this traybake as is but it also goes great with a side of steamed rice too.
Are you a fan of a traybake recipe too? What are your go-to green veggies?
Serves 2
Ingredients
150g fine green beans, trimmed
small bunch of broccolini
100g frozen peas
2 teaspoons sesame oil
2 x 120g salmon fillets
2 tablespoons hoisin sauce
1 teaspoon light soy sauce
1 teaspoon rice vinegar (or lime juice)
1 small garlic clove, crushed
sliced red chilli, optional
sesame seeds and finely chopped spring onion, to serve
How to
- Preheat oven to 200C.
- Place beans, broccoli and peas in a baking dish and toss with sesame oil and season well.
- In a small bowl, mix the hoisin sauce, soy sauce, rice vinegar and garlic to make a glaze.
- Nestle the salmon fillets among the vegetables and brush generously with the glaze (but save a bit for serving.)
- Pop the traybake into the oven for 12-15 minutes until the salmon is cooked through and the veggies are tender.
- Brush/drizzle the salmon with the remaining glaze. Top with sliced red chilli, sesame seeds and spring onions, if desired.
