The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Salmon & Vegetable Traybake with Samphire
With delicious sustainably caught salmon - you don't need much else to make the dish sing. Here, we simply pair it with vitamin A-rich carrots, tenderstem, fennel and punchy samphire. A drizzle of lime, coriander and chilli dressing to bring it all together.
Prep in 10
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 220g baby plum tomatoes
- 3 carrot
- 4 tbsp lime, coriander and chilli dressing (Soya) (Sunflower Oil, Water, Wheat Free Soy Sauce, Lime Juice Concentrate, Coriander Leaf, Lime Leaf, Red Chillies, Salt, Xanthan Gum, Cayenne Pepper)
- 4 salmon fillets (skin off) (Fish)
- 70g samphire
- 240g Tenderstem broccoli
- 2 fennel
- 1 onion
Nutritional Information
Calories: 484
Protein: 32g
Carbs: 17g
Fat: 33g
Salmon & Vegetable Traybake with Samphire
With delicious sustainably caught salmon - you don't need much else to make the dish sing. Here, we simply pair it with vitamin A-rich carrots, tenderstem, fennel and punchy samphire. A drizzle of lime, coriander and chilli dressing to bring it all together.
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Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the fennel and onion into wedges. Cut the carrots into thin batons. Halve the broccoli lengthways. Place all on a lined baking tray, toss with 1 tbsp oil and season to taste. Roast for 25-30 mins, until golden, turning halfway.
- Halve the tomatoes. Halfway through roasting, add the salmon and tomatoes to the tray. Season the salmon to taste. Continue roasting, then add the samphire for the final 5 mins.
- Serve the salmon and vegetables drizzled with the lime and coriander dressing.
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