Supper Club: One-tray sticky soy roasted salmon and veg

This easy, flavourful dish is perfect for a quick work night dinner. If you’re serving fewer people, I’d think about making the full quantity and taking any leftovers for lunch the next day. Serve as it is for a carb-free dinner, or with rice or quick-cook noodles.

Sticky soy & honey roasted salmon with asparagus & sugar snap peas
Serves 4

Ingredients

• 200g tenderstem broccoli
• 125g asparagus spears
• 200g sugar snap peas
• 200g frozen peas
• 1 tsp sea salt flakes
• 1 tbsp sesame oil
• quick-cook noodles or rice, to serve (optional)

For the salmon

• 4 salmon fillets
• ½ tbsp good soy sauce
• ½ tbsp sesame oil
• ½ tbsp honey

For the dressing

• 6cm fresh ginger, grated
  
• 1 lime, juice only
  
• 1 tbsp sesame oil
  
• 3 spring onions, finely chopped
  
• a handful of peanuts, roughly chopped
  
• 1 red chilli, finely sliced

Method

1. Preheat the oven to 180°C fan/200°C/gas 6. Put the broccoli into a large bowl, pour over a kettleful of boiling water, leave to stand for 1 minute, then drain well.
2. Mix the broccoli, asparagus, sugar snaps, frozen peas, sea salt and sesame oil in a roasting tin. Put the salmon fillets in around the veg, then mix the soy, sesame oil and honey and spread this over each fillet. Roast for 20–25 minutes until the salmon is cooked through.
3. Meanwhile, whisk the ginger, lime juice, sesame oil and spring onions together. Once the salmon is cooked, pour the dressing over the vegetables. Scatter over the chopped peanuts and chilli. Taste and adjust the lime juice and salt as needed and serve hot.

Tip: I’ve said to blanch the tenderstem as it improves the texture on roasting, but you can use ordinary broccoli instead if you prefer and skip this stage.

Extracted from The Quick Roasting Tin: 30 Minute One Dish Dinners by Rukmini Iyer (Square Peg).