Oriental Salmon & Broccoli Traybake
Nutrition per serving
| Calories | 318 kcal |
| Protein | 35.6 g |
| Carbs | 6.3 g |
| Fats | 16.1 g |
| Saturated Fat | 2.5 g |
| Monounsaturated Fat | 8.7 g |
| Polyunsaturated Fat | 2.3 g |
| Sugars | 2.4 g |
| Fiber | 3.6 g |
| Sodium | 640 mg |
Ingredients
| salmon, pink | |
| Broccoli florets | |
| Lemon Juice | |
| Lemon | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Soy Sauce | |
| Olive Oil |
Preparation
1. Thinly slice the spring onions.
2. Place salmon fillet in a small roasting tin.
3. Wash broccoli florets, then drain. Arrange florets in the roasting tin around the fillets. Drizzle lemon juice and place lemon wedge on top. Scatter half of the sliced spring onion and lastly, drizzle with a little bit of olive oil.
Cooking
1. Preheat the oven to 180C/160C fan/gas 4/350F.
2. Place salmon inside the oven for about 12 minutes. After 12 minutes, remove the salmon from the oven and sprinkle soy sauce over the salmon.
3. Return the fish back to the oven and cook for an additional 4 minutes or until salmon is cooked through.
4. Serve with a sprinkle of remaining sliced spring onions.