Asian salmon and sweet potato traybake

Asian salmon and sweet potato traybake

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.


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)


  • 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.

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