Salmon traybake with green asparagus
We love traybakes! After a few minutes, you simply slide the dish into the oven, and it takes care of the work for you. In this recipe, we're going for a traybake with tender salmon, crispy green asparagus, broccoli florets, and zucchini. Add potato wedges for a complete AVG dish. After 20 minutes of baking, you can enjoy a fresh, spicy meal that's both light and full of flavor.
Preparation
Preheat the oven to 180°C (350°F). Cut the salmon fillet into quarters. Cut the asparagus into three diagonal pieces. Quarter the large broccoli florets. Slice the zucchini. Halve the lemon.
In a bowl, combine ¾ of the Verstegen WKM Traybake and ½ of the olive oil. Brush the salmon with the oil mixture. Mix the remaining mixture with the green asparagus, broccoli, zucchini, and potato wedges in a large mixing bowl.
Grease the traybake with ½ of the remaining olive oil. Place the lemons, cut sides facing up, directly on the baking sheet. Arrange the salmon fillets on the traybake and surround them with the green asparagus, broccoli, zucchini, and potato wedges. Add the remaining olive oil and the remaining Verstegen WKM Traybake to the vegetable bowl and toss to combine. Drizzle the oil over the salmon. Bake the traybake in the oven for 18-20 minutes, until the salmon is pink and cooked through.
Remove the traybake from the oven. Remove the baked lemon and serve immediately.
Variatietip
Wil je een Aziatische twist toevoegen aan de zalm traybake? Voeg 1 theelepel geraspte gember en 1 theelepel geraspte knoflook toe aan de groenten. Vervang de olijfolie door sesamolie en besprenkel de traybake voor het serveren met Verstegen Glazen strooier Sesamzaadjes.
Ingredients
- 500 g zalmfilet
- 350 g groene asperges
- 250 g broccolirozen
- 300 g courgette
- 1 citroen
- 500 g aardappelparten
- 4 el Verstegen WSM Traybake
- 4 el olijfolie
Supplies
- Brush
- Traybake or baking tray
