Miso Salmon & Veg Traybake by Good Food

Ingredients

• 2 x 140g salmon or trout fillets
• 350g sweet potatoes, peeled and cut into 1-inch cubes
• 160g Tenderstem broccoli
• 1 pak choi, halved
• 1 tbsp olive oil
• 1 tbsp sesame seeds
• 1 red pepper, deseeded and sliced into strips
• 2 tbsp white or yellow miso paste
• 1 tbsp rice vinegar
• 1 tbsp soy sauce or tamari
• 1 tsp ginger, grated
• 1 clove garlic, minced

Instructions

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6) and line a large baking tray with parchment paper for easy cleanup.
2. Prepare the sweet potatoes by peeling and cutting them into approximately 1-inch cubes. In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil. Spread them evenly in a single layer on the prepared baking tray.
3. Roast the sweet potatoes for 20 minutes in the preheated oven, giving them a head start as they take longer to cook than the other vegetables and fish. They should start to soften and lightly brown.
4. While the sweet potatoes are roasting, prepare the miso marinade. In a small bowl, combine the miso paste, rice vinegar, soy sauce (or tamari), grated ginger, and minced garlic. Whisk until thoroughly combined and smooth.
5. Remove the tray from the oven after 20 minutes. Add the Tenderstem broccoli and halved pak choi to the tray, arranging them around the sweet potatoes. Gently toss the vegetables with the hot sweet potatoes until everything is evenly distributed.
6. Place the salmon or trout fillets on the tray, leaving some space between the fish and vegetables. Brush half of the prepared miso marinade generously over the top of each salmon fillet. You can reserve the remaining marinade for drizzling after baking if desired.
7. Return the tray to the oven and cook for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp and slightly caramelized. The internal temperature of the salmon should reach 63°C (145°F).
8. Once cooked, carefully remove the tray from the oven. Sprinkle the sesame seeds over the entire traybake. Serve immediately, drizzling with any remaining miso marinade if you doubled the recipe, for an extra burst of flavor.