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Salmon and greens traybake

This salmon and greens traybake is healthy version as it has hardly any oil. It’s low-carb and low-cal too. Try to use wild salmon fillets for the recipe! Serve it with brown rice, rice noodles or lentil wraps on the side.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 wild salmon fillets
  • 1 leek
  • 1 cup sliced spring greens or cabbage
  • 1 cup green peas
  • 1 cup vegetable or fish stock
  • White wine optional
  • 2 cloves of garlic minced
  • Dash of olive oil
  • Salt & pepper
  • small lemon zested and juiced
  • Herbs

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the leek into 1cm thick round pieces. Line a baking dish with these leek pieces, then scatter the green and peas on top. Pour in the stock, then bake in the oven for about 15 minutes, until the vegetables are tender.
  3. Take the baking dish out of the oven. Put the salmon on top of veggies, season with salt and pepper, and scatter the lemon zest over them. Drizzle with lemon juice and olive oil.
  4. Bake for another 10 minutes or so, until the fish has just cooked through.
  5. Serve with fresh herbs scattered on top.