There’s something super satisfying about a meal that comes together on one tray. This Roasted Salmon & Crispy Greens recipe is exactly that — a one-tray wonder that’s as easy to prepare as it is delicious to eat.
Whether you’re looking for a quick weeknight dinner or something to impress your guests, this dish checks all the boxes.
The inspiration behind the dish
Inspired by @SezzyBrown on Instagram, I set out to put my own spin on a recipe that showcases the natural flavour of fresh salmon while incorporating a variety of vibrant, nutrient-dense vegetables.
Roasting the vegetables until they’re crispy creates a perfect contrast with the tender, flaky salmon. Combined with a salty dressing, crunchy almonds, and protein-packed edamame, this dish achieves a satisfying and nutritious blend of textures and flavours.
Why you should make this recipe
- Quick and Easy: One tray and minimal prep make this dish a convenient option for a speedy, hassle-free meal.
- Nutrient-rich: Packed with protein from the salmon and edamame, plus vitamins from the vegetables, this dish is as healthy as it is delicious.
What goes in my Roasted Salmon & Crispy Greens
This recipe is all about fresh, wholesome ingredients:
- Salmon: The star of the dish, rich in omega-3 fatty acids, and incredibly flavourful when roasted.
- Vegetables: I love using a mix of seasonal greens, such as broccoli, cabbage and asparagus but feel free to mix it up with whatever you have on hand.
- Almonds and Edamame: These add a satisfying crunch and an extra protein boost, making the meal even more nutritious.
- Dressing: A simple, yet flavourful blend that ties the whole dish together.
Roasted salmon and greens
3-4
servings10
minutes20
minutesIngredients
500g salmon, skin removed, cut into cubes
2 broccoli, cut into small florets
1 bunch of asparagus, sliced
1 green cabbage, quartered
200g frozen edamame, thawed
2 tbsp olive oil
1 tsp sea salt
1 tsp pepper
2 tbsp slivered almonds, lightly toasted in a pan
- Sesame Dressing:
2 tbsp soy sauce
2 tbsp sesame seeds
1 tbsp rice vinegar
2 tsp sesame oil
1 tsp honey
- To serve:
Steamed jasmine rice
Directions
- Preheat oven to 220°C and line a large baking tray with baking paper.
- Place the salmon in the centre of the tray, surrounded by the sliced vegetables. Drizzle with olive oil, and season with salt and pepper. Bake for 20 minutes or until the vegetables become crispy and the salmon is cooked through.
- Whisk together the dressing ingredients and set aside.
- Once cooked, transfer the salmon and vegetables to a large bowl and toss with the almonds and edamame. Drizzle the dressing over the dish and serve with rice. Enjoy!
