This Thai salmon traybake makes the perfect light bite, ideal for those longer springtime evenings. You’ll be tucking into this tasty dish in no time at all.

Ready in: 50 mins
Serves: 4

Ingredients

• 3 tbsp Thai Green Curry Paste
• 2 tbsp olive oil
• 750g pack Co-op Baby Potatoes, halved or quartered if large
• ½ onion, sliced
• 400ml can coconut milk
• 180g pack Co-op Tenderstem Broccoli
• 4 salmon fillets
• 2 limes, squeezed, plus more to serve
• handful fresh coriander, chopped
• spring onions, sliced to serve

Method

1. Preheat the oven to 200C/180C fan. Mix 2 tbsp Thai green curry paste with the oil. Put the new potatoes and sliced onion in a roasting tin and tumble with the curry and oil mixture. Put into the oven and roast for 10 mins.
2. Remove from the oven and stir in the coconut milk, season and return to the oven for 20 mins until the sauce is starting to thicken.
3. Add the Tenderstem broccoli to the roasting tin and stir everything around, tossing the potatoes and the broccoli in the sauce. Nestle the salmon fillets amongst the veg, spread the remaining Thai green curry paste over the fillets. Put the tray back in the oven and bake for 10-15 mins until the salmon is cooked through and the veg is tender.
4. Squeeze the lime juice into the tray and serve the traybake topped with chopped coriander and sliced spring onions. Plus more limes for serving if liked.