One Tray Thai Salmon

You can always win with a one tray bake – and this one has a nice Thai flavour.
This recipe was written for Huon Salmon by The Biting Truth, a team of Accredited Practising Dietitians who are passionate about sharing evidence based nutrition. You can find them on Instagram and Facebook sharing daily posts about nutrition and delicious recipes.

Preparation:: 10 Minutes
Cooking:: 30 Minutes
Serves:: 2

Ingredients

1 large sweet potato, sliced into thin circles
1 tsp sesame oil
150ml salt reduced vegetable stock
150ml light coconut milk
2 tsp lemongrass paste
2 cm piece of ginger, grated
2 cloves of garlic, crushed
1 lime, juiced
1 long red chilli, de-seeded, finely sliced
2 Huon Fresh Salmon Portions, skin off
1 bunch asparagus
Salt reduced soy sauce, to serve (optional)

Method

1

Preheat the oven to 190°C.
2

In a small bowl or jar, mix together the sesame oil, stock, coconut milk, lemongrass, ginger, garlic, chilli and lime juice. Pour mixture over the potatoes (leaving a small amount for later). Roast sweet potatoes for 20-30 minutes, or until potatoes are cooked. About 8-10 minutes before the cooking time is up, sit the salmon on the potatoes, add asparagus spears and top with the rest of the coconut mixture.
3

Serve fish with sweet potato and asparagus and pour juices over the top. Option to add a drizzle of soy sauce. We also recommend serving with a side salad.