This Asian Salmon and Sweet Potato Traybake is a delicious mid-week supper. Salmon one of our preferred sources of fish aka the SMASH family, which are a great source of protein and Omega-3s.
Always opt for wild caught salmon if possible.
Ingredients
Serves 4
- 2 sweet potatoes, sliced into circles
- 1 teaspoon olive oil
- 200ml chicken or vegetable stock
- 200ml coconut milk
- 2 sticks of lemongrass, bashed and finely chopped
- 2.5 cm piece of fresh ginger, finely chopped
- 2 cloves of garlic, finely chopped
- 1 lime
- 1 red chilli, deseeded and finely sliced
- 4 salmon fillets
- Tamari (gluten free soy sauce)
Method
- Preheat the oven to 190°C/375°F/gas 5.
- Arrange the potato slices to cover the bottom of a large roasting tin.
- Mix the oil, stock, coconut milk, lemongrass, ginger and garlic. Pour over the potatoes, add the lime zest and juice and sprinkle over the chilli.
- Roast for 20 minutes. Remove the tin from the oven, place the fish on the potatoes cook for a further 10 minutes.
- When the fish is just cooked, drizzle with tamari and serve.
Serving suggestions
- Serve with some Buttered Greens or a simple side salad to complete this dish.
