Don’t like spicy heat? Use miso instead of the chilli paste for a savoury boost
Easy dinner recipes and ideas
Spicy salmon and new potato traybake
This simple combination of salmon, potatoes and veg never tasted so good – and all in a mere 30 minutes. The key to unlocking plenty of flavour lies in the gochujang chilli paste, but you can always use miso paste if you can’t get hold of it. Fancy something else? Check out our lower-calorie salmon and broccoli traybake.
Dairy-free
Serves4
Hands-on20 MIN
Oven20 min
DifficultyEasy
Method
Heat the oven to 220°C/200°C fan/ gas 7. Line a large baking tray with compostable baking paper, add the potatoes, then drizzle with 1 tbsp of the oil. Season with salt and black pepper, toss well, then bake for 15 minutes.
Meanwhile, coat the top of each salmon fillet with ½ tsp of the chilli paste. Put the remaining chilli paste in a medium bowl with 1 tbsp oil, the lime zest and juice, garlic and soy sauce. Mix, add the spring onions and pak choi, then toss to coat.
Remove the potato tray from the oven and use a spatula to turn the potatoes over, making room on the tray. Add the salmon fillets and scatter the veg around them, drizzling with any dressing from the bowl. Return to the oven and bake for 12–15 minutes more until the salmon is cooked to your liking and the vegetables are tender. Serve with lime wedges for squeezing.
Nutrition
| Calories | 552kcals |
|---|---|
| Fat | 28.4g (4.9g saturated) |
| Protein | 36.1g |
| Carbohydrates | 40.9g (9g sugars) |
| Fibre | 6g |
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An absolute staple dish in our family. We all love it.