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Asian Salmon, Asparagus & Spring Onion Tray Bake

If you’re looking for a dish that’s quick and fuss-free to make, looks impressive and tastes delicious then this flavour-packed tray bake ticks all of the boxes!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings 4 serves

Ingredients
  

ingredients

  • 4 salmon fillets with skin (if you prefer you can remove the skin)
  • 250 g asparagus spears, discard the root bottom (see method for peeling the outer layer)
  • 4 spring onions, root removed, and tops trimmed
  • ¼ of a red chilli, de-seeded and thinly sliced
  • ½ inch fresh ginger, peeled and finely grated
  • 2 garlic cloves, crushed
  • 1 tbsp sesame oil
  • 3 tbsp soy sauce (tamari if gluten-free) or coconut aminos
  • 2 tbsp runny honey
  • sea salt or pink Himalayan
  • cracked black pepper

garnish

  • 1 tsp white sesame seeds
  • 1 tsp black sesame seeds
  • 2 spring onions finely chopped
  • 1 handful fresh coriander, chopped

serving suggestion

  • coconut rice, quinoa or brown rice, cauliflower egg fried rice

Instructions
 

  • Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).
  • Line a large baking tray with parchment paper, or a silicone baking mat.
  • To make the marinade, combine the sesame oil, soy sauce (or tamari/coconut aminos) honey, garlic, ginger and chilli in a small bowl and set aside for 30 minutes to allow the flavours to infuse. Once infused, separate off 4 tbsp. of the marinade and place in a serving dish for when serving.
  • Using a vegetable peeler and working with one stalk at a time, lay the asparagus flat on a work surface, and peel away the top layer all the way round each stalk before repeating with the remaining stalks.
  • Spread the asparagus spears and spring onions out across the prepared baking tray, add the salmon fillets in between the asparagus spears and spring onions and then season everything with sea salt and cracked black pepper before pouring over the marinade, ensuring everything is well coated.
  • Bake in the pre-heated oven for 12-15 minutes -I tend to bake it for the shorter amount of time as I like my salmon soft however, if you prefer it firmer then go for 15 minutes.
  • Remove from the oven and sprinkle with the white and black sesame seeds then garnish with the fresh coriander and finely chopped spring onion. And serve with the reserved sauce.
  • Enjoy!
  • When making this recipe, I’d LOVE to see how you get on so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood

Notes

LISA’S TIP – I love tray bakes as they are so quick and easy and can easily be taken straight from oven to table. To make a slightly more substantial meal I like to serve this alongside rice or quinoa but it’s equally delicious with noodles.
If you’re just serving two people then why not still make the full quantity as the leftovers make a great meal for the following day served at room temperature in a salad, wrap or in a taco or rice paper rolls.
Don’t be afraid to change your choice of fish with this recipe – you can use fillets of your favourite white fish instead of the salmon – and it also works well with chicken or tofu (cook accordingly).
If you are a fan of heat, then feel free to use one of the hotter varieties of chilli that are available – such as a Habanero or Scotch Bonnet – and/or use slightly more than I’ve indicated in the ingredients.