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Salmon, rice and tomato traybake recipe

Salmon, rice and tomato traybake recipe

53 ratings

Approved by Better Baskets

When you're short of time, but still want to get a healthy dinner on the table, this salmon traybake is spot on. Ready in 30 minutes, it's packed with veggies and the salmon is a great source of omega-3s. See method

Ingredients

  • 2 x 400g tins chopped tomatoes​
  • 300g frozen mixed vegetables
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 2 x 250g packs microwave wholegrain rice
  • 1 vegetable stock pot, made up to 400ml
  • 520g pack 4 boneless salmon fillets
  • 1 lemon, thinly sliced
  • 4 spring onions, trimmed and finely sliced
High in protein, which supports the maintenance of muscle mass

Each serving contains

  • Energy

    2135kj
    508kcal     25%

  • Fat

    15g 21%

  • Saturates

    2g 10%

  • Sugars

    13g 14%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 54.3g Protein 34.8g Fibre 10.4g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Pour the tomatoes into a 20 x 28cm ovenproof dish, then stir in the mixed vegetables, spices, rice and stock. Bake for 15 mins.
  2. Season the dish, stir, then nestle in the salmon and lay the lemon slices on top. Bake for 15 mins or until the salmon is cooked through. Spoon into bowls and scatter with the spring onions to serve.

Tip: Keep any leftovers in the fridge and reheat the next day.

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