Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A quick, colourful one-tin supper.
Equipment: Large roasting tray
Measures and names
Ingredients
- 4 salmon fillets
- 300 g broccoli
- 200 g green beans
- 200 g cherry tomatoes
- 2 tbsp olive oil
- 1 lemon
- 2 garlic cloves, crushed
- Salt and black pepper
Optional extras
- Pesto, to serve
Method
- Heat the oven to 200°C (fan 180°C). Toss the broccoli, green beans and tomatoes with half the oil and seasoning, and roast for 12 minutes.
- Nestle the salmon fillets among the vegetables, drizzle with the remaining oil and scatter over the garlic.
- Roast for a further 12–14 minutes, until the salmon flakes easily and the vegetables are tender.
- Squeeze over the lemon.
- Serve from the tray with a spoon of pesto, if using.
Swaps and tips
Frozen salmon fillets work well — defrost overnight in the fridge. Swap in asparagus in spring or tenderstem broccoli year-round.
Add carbs for the family (optional)
For the family, add new potatoes or a scoop of cooked quinoa to the tray. Keep the on-plan plate with extra greens.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 31 g | 7 g | 4 g | 28 g | 410 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
