Balsamic-Glazed Salmon & Roasted Veggie Traybake
Serves 2
If you are looking for a delicious, easy, one pan dinner, then look no further than these delightful salmon fillets on a bed of balsamic glazed roasted veggies, spelt and sundried tomatoes. I just LOVE a traybake. And I’m embarrassed to admit that 2019 was only the very first time I actually started making them! What on EARTH took me so long to jump on the bandwagon?! For some unknown reason, I waited until I was pregnant with baby number 3, exhausted and totally frazzled to start cooking in one pan, with no mess and minimal prep time. But there’s no looking back for me now! It’ll be sheet pans ahoy from here on in! But don’t let the fact that it is really quick and easy to make fool you – it is actually so darn tasty and really good for you too. It’s like eating a rainbow on a plate! Containing four different brightly coloured vegetables, some fibre-rich whole grain spelt and hearty-healthy, anti-inflammatory Omega 3 rich salmon fillets, this meal is a nutritional powerhouse. It is a wholesome and hearty meal that contains all of the food groups (no time for restrictive diets over here!) - whole-grain complex carbohydrates, healthy fats, good quality protein and a ton of micro nutrients from a rainbow of fresh vegetables. All brought together nicely with some extra zing from the balsamic vinegar and sundried tomatoes.
I like to prepare this during the day while the kids are at school so that it is ready to be simply popped in the oven for 15 minutes once they’re finally in bed...because at that point, all I’m good for is to flop on the sofa in front of Love Island. But even if you don’t have time to prepare it earlier, it still only takes as long as pre-heating the oven, chopping the veggies and placing them on the tray.
For those plant-based eaters out there or those still following Veganuary - simply swap the salmon for a tin of chickpeas and voila - a delicious vegan meal too.
One portion provides 602 calories, 32g of protein and 7g of fibre. Not to mention a massive 400% and 170% of my daily vitamin C and vitamin A requirements respectively. This makes it a wonderful meal to have up your sleeve when you start to feel under the weather, as it is a great immune booster.
Balsamic Salmon Traybake INGREDIENTS
· 30g Chopped Cavolo Nero or Kale (woody stalks removed)
· 1 Red Pepper
· 1 tbsp Good Quality Balsamic Vinegar
· 200g Cherry Tomatoes
· 1 Courgette
· ½ tbsp Olive Oil
· 2 Salmon Fillets
· 200-250g Pre-cooked Spelt (from a packet like Merchant Gourmet)
· 50g Sundried Tomatoes (oil drained)
· Salt & Fresh Black Pepper
· Fresh Basil Leaves
Easy sheet pan METHOD
· Pre-heat the oven to 180 degrees.
· Chop the vegetables into bite-sized chunks.
· Drain and chop the sundried tomatoes.
· Line a large baking tray with parchment paper and place the cherry tomatoes, courgettes and red peppers on the paper.
· Drizzle with a little oil, half of the balsamic vinegar and some salt and pepper.
· Roast in the oven for 15 minutes, as the vegetables take longer than the rest to cook.
· Remove from the oven and add the spelt, sundried tomatoes, cavolo nero and the remainder of the balsamic vinegar. Toss well to combine it all.
· Nestle in the salmon fillets and add some fresh torn basil leaves.
· Pop back into the oven for another 12-15 minutes or until fully cooked through.
· Serve immediately.
NUTRITIONAL INFORMATION
Calories – 602
Protein – 32g
Fat – 26g
Carbohydrates – 54g
Fibre – 7g
Vitamin C – 400%
Vitamin A – 170%