This is a super simple tray bake full of protein, healthy fat and antioxidants from the cruciferous veggies. But the miso is the star here... it brings so much flavour and your gut will thank you for eating it.
300g wild salmon
1 tbs white miso paste
2 tbs sesame oil
4 garlic cloves
2 tbs cooking oil (coconut, groundnut, avocado)
1 tbs pomegranate molasses
300g brussel sprouts or green cabbage, chopped
1 head of broccoli, cut into florets
100g spring greens, sliced into thick pieces
1 tbs black or white sesame seeds
1 red chilli (optional)
Method For Miso Salmon Traybake
Pre-heat the oven to 200 degrees C/360 degrees F.
First prepare the salmon. Mix together the miso and 1 tbs of the sesame oil and coat the top of the salmon well. Let the salmon marinade for 10 minutes.
Mix together the crushed garlic, sesame oil, cooking oil and pomegranate molasses. Add the spouts /cabbage and broccoli to a large bowl, pour over the dressing and stir until everything is well coated.
Pour the veg into a baking tray and cook in the centre of the oven for 10 minutes. Turn down the heat to 180 degrees C, add the salmon to the centre of the pan and cook for a further 20 minutes. Add the spring greens for the last 5 minutes of cooking.
Sprinkle over the fresh chilli, if you wish, and enjoy.
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