Traybake Salmon with Cauliflower and Broccoli

Ingredients

• Salmon fillets 4 x 150g
• Cauliflower 1 medium head, cut into florets
• Broccoli 1 head, cut into florets
• Red onion 1, cut into wedges
• Red bell pepper 1, deseeded and chopped
• For the glaze:
• Soy sauce (or tamari for gluten-free) 4 tbsp
• Sesame oil 2 tbsp
• Rice vinegar 2 tbsp
• Honey 1 tbsp
• Fresh ginger 1-inch piece, grated
• Garlic 2 cloves, minced
• Chilli flakes 1/2 tsp (or to taste)
• For cooking:
• Vegetable oil 2 tbsp
• Salt and black pepper to taste
• For serving:
• Fresh coriander small bunch, chopped
• Lime 1, cut into wedges
• Cooked rice or noodles optional, for serving

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Lightly grease a large baking tray or line it with parchment paper.
2. In a large bowl, toss the cauliflower florets, broccoli florets, red onion wedges, and chopped bell pepper with the vegetable oil, salt, and pepper. Spread them evenly onto the prepared baking tray.
3. Roast the vegetables for 15 minutes until they start to soften.
4. While the vegetables are roasting, prepare the glaze. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and chilli flakes.
5. Remove the tray from the oven. Push the vegetables to one side and place the salmon fillets amongst them. Brush or spoon the glaze generously over the salmon and vegetables.
6. Return the tray to the oven and bake for a further 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelised.
7. Garnish with fresh coriander and serve immediately with lime wedges, alongside cooked rice or noodles if desired.