Tray Baked Salmon with Plum Tomatoes Sweetcorn & Lime

3.3/5 rating (46 votes)
  • Serves: 4
  • Prep Time: 30 mins in total
  • Ready in: 30 mins
  • Chilling time: 15 mins
  • Difficulty: Easy
  • Print:
Tray Baked Salmon with Plum Tomatoes Sweetcorn & Lime

An easy one tray supper, perfect for a busy weeknight.

Ingredients

  • 1 x 700g middle fillet of salmon, on the skin but scaled, no pin bones
  • 6 tbsp olive oil
  • 1 x 385g can sweetcorn, drained well
  • 2 red onions, finely chopped
  • 2 tsp fresh red chilli, finely chopped
  • 20 baby plum tomatoes, halved 
  • 3 fresh limes
  • 1 x 200g bag baby spinach leaves
  • 3-4 tbsp chopped fresh coriander
  • 3-4 tbsp chopped fresh mint
  • 3-4 tbsp crème fraiche
  • 1 tbsp Holly’s honey
  • salt and freshly ground black pepper

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Method

  • Pre-heat the oven to 230C gas 8.
  • Meanwhile, place the olive oil into a wok or deep frying or sauté pan.
  • Add the sweetcorn, red onion and chilli then sauté quickly over a high heat until they take a little colour. (this can be done way in advance)
  • Spoon into a baking tray sprinkle over the spinach and place in the oven to cook for 10-12 minutes, roughly.
  • At the 10-12-minute point add the tomatoes and top with the seasoned salmon fillet.
  • Squeeze over the lime juice and bake in the hot oven for a further 10 minutes, do not overcook.
  • When the salmon is still half cooked remove the tray from the oven cover with foil and leave for 15 minutes. 
  • Mix the coriander, mint, crème fraiche and runny honey together well and season with salt and pepper.
  • Carefully lift off the salmon with 2 fish slices (it’s very important you do not overcook the salmon)
  • Stir in the crème fraiche herb mix into the cooked veg.
  • Spoon the salmon into small deep bowls and top with the vegetable mix.

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