Sticky Black Bean-glazed Salmon with Roasted Florets
By OcadoLife
Published on 20 November 2023
If you’re after a speedy and flavour-packed weeknight dinner, look no further than this one-tin Sticky Black Bean-glazed Salmon with Roasted Florets from Dr Rupy Aujla, NHS GP, cookbook author and champion of healthy, no-fuss recipes. “This is my version of fast food,” says Dr Rupy. “It’s a quick and easy traybake, with omega 3 fatty acids in the salmon and fibre in the veg, plus two of your five a day.” Feel free to swap in other veggies that need using up. Looking for more healthy recipes? Look no further.Time and servings
30 minsTotal time
Serves 4556 kcal/serving
10 minsPrep time
20 minsCooking time
Ingredients
- 1 lime, juiced
- 2 echalion shallots, finely sliced
- 1 (400g) pack broccoli florets
- 1 (400g) pack cauliflower florets
- 1 tbsp olive oil
- 4 salmon fillets
- 4 tbsp black bean garlic sauce
- 1 tbsp roasted sesame seeds
Method
Step 1
Preheat the oven to 220°C/ 200°C fan/gas 7. Place the lime juice and shallots in a bowl; toss to combine. Set aside.Step 2
Put the broccoli and cauliflower florets into a roasting tin, drizzle with the oil and lightly sprinkle with salt and pepper. Toss to coat, then put in the oven for 5 mins.Step 3
Meanwhile, place the salmon fillets on a plate and spread 1 tbsp black bean garlic sauce over each one.Step 4
Remove the veg from the oven, nestle the salmon fillets in between the florets and return to the oven for 12-15 mins, until the salmon is cooked through. (It should flake apart easily with a fork when it’s done.)Step 5
Serve immediately with the sesame seeds and lime-pickled shallots scattered over the top.