This zingy, umami-packed salmon traybake gets its punch from a miso marinade and is baked on a bed of garlicky greens. A weeknight winner and ideal for meal prep.
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Serves
6
For The Marinade
White Miso
Mirin
Maple Syrup
Lemon
Fresh Ginger
For The Traybake:
Skin-On Salmon Fillet
Frozen Pea
Frozen Edemame Beans
Frozen Green Beans
Garlic
Olive Oil
Salt
Black Pepper
Unlock the remix meals
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Serves
6
For The Marinade
White Miso
Mirin
Maple Syrup
Lemon
Fresh Ginger
For The Traybake:
Skin-On Salmon Fillet
Frozen Pea
Frozen Edemame Beans
Frozen Green Beans
Garlic
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
Unlock the remix meals
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the grill to 200°C.
Step 2.
Zest and juice the lemon, and add to a large mixing bowl along with the remaining marinade ingredients. Add the salmon fillets, tossing well to coat. Set aside in the fridge. You can marinate the salmon for up to 24 hours in advance or use it immediately.
Step 3.
Finely grate the garlic into a small bowl, stir the olive oil through.
Step 4.
Add all the frozen veg into a baking tray. Pour the homemade garlic oil all over, season with salt and pepper and place the salmon fillets on top.
Step 5.
Cook the salmon for 10-20 mins, until cooked through (depending on the thickness, it will take shorter or longer). Taste and season the veg with salt, pepper and some extra lemon juice, if needed.
Step 6.
The cooked salmon will keep in the fridge for 3–4 days and in the freezer for up to 3 months (defrost in the fridge overnight and reheat gently in a low oven or flake it cold into dishes to avoid drying out).
Eating it now? For a quick meal, serve with some cooked rice.
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