Miso Salmon Traybake

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.

Serves 2

40 minutes

Ingredients

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)

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Method For Miso Salmon Traybake

Pre-heat the oven to 180 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 marinate for 10 minutes.

Mix together the crushed garlic, sesame oil, cooking oil and pomegranate molasses. Add the sprouts/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. Add the salmon to the centre of the pan and cook for a further 18-20 minutes*. Add the spring greens for the last 5 minutes of cooking.

Sprinkle over the fresh chilli, if you wish, and enjoy.

*If you buy a standard supermarket fillet size, adjust the cooking time down to 15 minutes.

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