Coconut salmon traybake with courgette
Salmon, courgette and cherry tomatoes baked in a gingery coconut sauce. Creamy without any dairy and almost no washing up.
- Time35 min
- LevelEasy
- Costabout £2.50 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Whisk the coconut milk with the garlic, ginger, turmeric, chilli flakes, salt and the juice of 1 lime in a large baking dish.
- 2
Add the courgette and tomatoes and stir to coat. Bake for 15 minutes, until the courgette is starting to soften.
15 min - 3
Nestle the salmon into the sauce, skin side up, and spoon a little sauce over the top.
- 4
Bake for 12 to 15 minutes more, until the salmon flakes and the sauce bubbles around the edges.
13 min 30 s - 5
Squeeze over the rest of the lime, scatter with coriander and serve straight from the dish.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.