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.
One Tray Thai Salmon