This Mary Berry Thai Salmon Traybake is a healthy and easy recipe, which is made with a fragrant coconut and chili sauce, tender salmon, and colorful vegetables. It’s the perfect weeknight dinner, a vibrant and flavorful all-in-one meal ready in about 30 minutes.
Mary Berry Thai Salmon Traybake Ingredients
A fresh, fragrant combination for a healthy and delicious one-pan meal.
- 2 salmon fillets, about 150g (5oz) each
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 100g (3½oz) sugar snap peas
- 100g (3½oz) tenderstem broccoli
- 4 spring onions, trimmed and sliced
For the Thai Sauce:
- 200ml (7fl oz) can of light coconut milk
- 1 tablespoon Thai red curry paste
- 1 tablespoon light soy sauce
- Grated zest and juice of 1 lime
To Garnish:
- Fresh coriander leaves
- Lime wedges
How To Make Mary Berry Thai Salmon Traybake
A step-by-step guide to this wonderfully simple and flavorful one-pan dinner.
- Prep the Oven and Vegetables: Preheat your oven to 220°C (200°C Fan/Gas Mark 7). Scatter the sliced red and yellow peppers, sugar snap peas, and tenderstem broccoli onto a large, rimmed baking tray.
- Make the Thai Sauce: In a jug or small bowl, whisk together the light coconut milk, Thai red curry paste, soy sauce, and the zest and juice of the lime.
- Combine and First Bake: Pour about half of the prepared sauce over the vegetables on the baking tray and toss everything together to coat. Roast for 10 minutes.
- Add Salmon and Finish Baking: Remove the tray from the oven. Nestle the salmon fillets among the vegetables and pour the remaining sauce over the fillets. Scatter the sliced spring onions over everything.
- Bake to Perfection: Return the tray to the oven and bake for another 10 minutes, or until the salmon is cooked through and flakes easily.
- Serve: Garnish the traybake with fresh coriander leaves and serve immediately with extra lime wedges on the side for squeezing.
Recipe Tips
For the most flavorful and perfectly cooked salmon traybake.
- How do I know when the salmon is cooked? The salmon is perfectly cooked when it is opaque and flakes easily when pressed gently with a fork. Be careful not to overcook it, as it can become dry. The 10-minute final bake is usually perfect for standard fillets.
- Can I use different vegetables? Absolutely! This recipe is very versatile. You could substitute the vegetables with others that cook in a similar amount of time, such as asparagus, baby corn, or sliced courgettes.
- Can I make this ahead of time? This dish is at its best when served fresh from the oven. However, you can save time by chopping all your vegetables and whisking together the sauce ahead of time. Store them in separate airtight containers in the refrigerator, then just assemble and bake when you’re ready for dinner.
- How can I adjust the spice level? The heat comes from the Thai red curry paste. Brands can vary in spiciness. If you prefer a milder curry, start with a little less curry paste. For more heat, add a little extra or a sprinkle of dried chilli flakes.
What To Serve With Thai Salmon Traybake
Simple sides to complete this healthy one-pan meal.
This all-in-one traybake is a complete meal, but it’s also delicious served with:
- A side of fluffy jasmine or basmati rice to soak up the delicious coconut sauce
- Cooked rice noodles
- A simple, crisp cucumber salad
How To Store Thai Salmon Traybake
Keeping your delicious leftovers fresh.
- Refrigerate: Once completely cooled, store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat: Gently rewarm leftovers in the microwave or in a covered dish in a moderate oven until heated through. Be careful not to overcook the salmon during reheating.
Mary Berry Thai Salmon Traybake Nutrition Facts
An estimated guide per serving.
- Calories: 450 kcal
- Carbohydrates: 15 g
- Protein: 35 g
- Fat: 28 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. This recipe would also work well with other firm, flaky white fish fillets like cod or haddock. You may need to adjust the cooking time slightly depending on the thickness of the fillets.
Light coconut milk has a lower fat content and a thinner consistency. It works perfectly here to create a light but flavorful sauce. If you prefer a richer, creamier sauce, you can certainly use full-fat coconut milk instead.
It’s generally not recommended to freeze this dish once cooked, as the texture of the vegetables and the creamy sauce can change upon thawing.
Try More Recipes:
- Mary Berry Salmon with Lemon Sauce Recipe
- Mary Berry Salmon Terrine Recipe
- Mary Berry Salmon en Croûte Recipe
Mary Berry Thai Salmon Traybake Recipe
Description
An incredibly easy, healthy, and flavorful one-pan meal from Mary Berry, featuring tender salmon fillets and crisp vegetables roasted in a fragrant Thai red curry and coconut sauce.
Ingredients
Instructions
- Preheat oven to 220°C (200°C Fan).
- Whisk together all the sauce ingredients: coconut milk, curry paste, soy sauce, and lime zest and juice.
- On a large baking tray, toss the peppers, sugar snap peas, and broccoli with half of the prepared sauce.
- Roast the vegetables for 10 minutes.
- Remove the tray from the oven, nestle the salmon fillets among the vegetables, and pour the remaining sauce over the salmon. Scatter with spring onions.
- Return to the oven and bake for another 10 minutes, or until the salmon is cooked through.
- Garnish with fresh coriander leaves and serve with lime wedges.
Notes
- Using a large, rimmed baking tray is key to ensure the vegetables roast in a single layer and don’t steam.
- The two-stage cooking process ensures the vegetables get a head start so they are perfectly tender when the salmon is cooked.
- This is a complete, healthy meal on one tray, making it perfect for a busy weeknight with minimal cleanup.
- Adjust the amount of curry paste to suit your personal spice preference.
