SALMON AND BROCCOLI TRAY BAKE

The beauty of a tray bake is that all the flavours work together and you get lots of lovely little caramelised bits to enjoy. The honey and vinegar add little touches of sweetness and tartness, which go perfectly with the salmon. This dish is higher in calories than some in our book, but it is a well balanced and nutritious meal.

Serves 4 446 calories l per serving l ½tsp honey l 2tsp balsamic vinegar l 1 garlic clove, crushed l Freshly ground black

pepper l 4 x 150g (5½oz) salmon fillets, skinned l 1 large head of broccoli, broken into florets l 200g (7oz) baby salad potatoes, halved lengthways l 1 red pepper, thickly

sliced l 1 red onion, sliced into

thin wedges l Low-calorie olive oil

spray l 250g (9oz) white cup mushrooms, left whole l A small bunch of

basil leaves

Preheat the oven to 200°C/fan 180°C/gas 6. To make the marinade for the salmon, mix the honey, balsamic vinegar and garlic in a bowl and season with pepper. Brush this mixture over both sides of the salmon and leave it to marinate while you start cooking the vegetables.

Wash the broccoli and, without brushing off too much of the water, put it in a roasting tin. Add the potatoes, red pepper and onion, then spritz with some oil. Roast for 20 minutes.

Add the salmon and white cup mushrooms to the tin and roast for another 12 minutes until the salmon is just cooked through. Remove the tin from the oven and add a few basil leaves, then serve the tray bake immediately.