Recipes
Sticky soy salmon with asparagus and sugar snap peas
Succulent salmon and tender roasted veg with a zip of red chilli and a crunchy peanut finish - a real one pot wonder
Succulent salmon and tender roasted veg with a zip of red chilli and a crunchy peanut finish - a real one pot wonder
(99 votes)
Cook: 30 Mins
Serves: 4
Price: £2.79 per serving
Nutritional Information
Each 366g serving contains
Energy
2313kj
553kcal
2313kj
553kcal
28%
Fat
35.1g
35.1g
High
50%
50%
Saturates
6.6g
6.6g
Med
33%
33%
Sugars
7.7g
7.7g
Med
9%
9%
Salt
0.44g
0.44g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
632kj/151kcal
Typical energy values per 100g:
632kj/151kcal
Ingredients
200g Tenderstem broccoli
200g sugarsnap peas
125g asparagus spears
200g frozen peas
2½tbsp sesame oil
4 salmon fillets
½tbsp soy sauce
½tbsp honey
6cm piece ginger, grated
Juice 1 lime
3 spring onions, finely chopped
Handful peanuts, roughly chopped
1 red chilli, finely sliced
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Put the broccoli into a large bowl, cover with boiling water, leave to stand for 1 min, then drain thoroughly.
3
Put the broccoli, sugar snaps, asparagus, frozen peas and 1tbsp of the sesame oil in a roasting tin and mix together. Arrange the salmon fillets on top.
4
To make the glaze, mix ½tbsp of the sesame oil with the soy sauce and honey, and spread over the salmon fillets. Roast for 20-25 mins until the fish is cooked through.
5
Meanwhile, to make the dressing, mix the ginger, lime juice and spring onions with 1tbsp of the sesame oil. Once the salmon is cooked, pour the dressing over the vegetables, scatter over the peanuts and red chilli and serve immediately.