One-tray Asian salmon

I’m often asked for recipe ideas for midweek entertaining – dishes that can be prepared in advance and just popped in the oven when you get home from work.

This salmon recipe is so simple, assemble ahead of time and just cook it when you’re ready. Serve with noodles or rice with the cooking juices spooned over.

INGREDIENTS

For the marinade:

6 tbsp soy sauce

3 tbsp sesame oil, melted

3 tbsp honey

4 garlic cloves, finely chopped

2 inches of ginger, peeled & grated

2 limes, zested & juiced

 1 red chilli, finely chopped (more if you like it spicier)

For the rest of the dish:

4 salmon fillets

400g frozen, podded edamame beans (you can buy these frozen in bags)

2 little gem lettuces, quartered

1 bunch of spring onions, sliced

1 tbsp sesame seeds

Small bunch of coriander, chopped

METHOD

Mix together all of the marinade ingredients in a small bowl, pour over the salmon fillets and set aside.

Put the frozen edamame beans and little gem lettuce quarters into an ovenproof tray/dish dish and sprinkle over the sliced spring onions. Remove the salmon fillets from the marinade and sit them on top of the vegetables, equally spaced.

Finally, pour the rest of the marinade over the salmon and vegetables and refrigerate until you are ready to cook.

Preheat your oven to 200C and cook for 15-20mins. Remove from the oven and sprinkle with sesame seeds and chopped coriander. Serve noodles or rice.