Glazed Salmon & Vegetable Traybake

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This spin on fish and chips is a quick and easy, healthy and flavourful meal that’s prepared and baked in just one oven tray. And there’s very little clean up.

2 medium k¯umara, cut into long thin wedges Bunch of broccolini, trimmed or 2 cups broccoli

florets

2 tablespoons olive oil

4 x 150g salmon portions, skin and pin bones

removed

½ cup good-quality teriyaki sauce, plus extra

to serve

3 spring onions, finely chopped

Toasted sesame seeds

Preheat the oven to 210°C. Scatter the kūmara wedges and broccolini over a large, low-sided oven tray. Drizzle with the oil and toss well to coat. Bake for 10 minutes.

Remove the tray from the oven and move the vegetables to the edges of the tray. Place the salmon down the central part of the tray so that it’s not covered by the vegetables. Drizzle the teriyaki sauce over the salmon.

Bake for 10-15 minutes more until the salmon is cooked and flakes easily and the vegetables are golden brown and tender. Garnish with spring onion and sesame seeds. Serve with extra sauce on the side, if desired. Serves 4