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.
Sweet & Sour Salmon Traybake
You'll love this easy traybake dinner, which only takes 10 minutes to prep. You'll coat responsibly-sourced salmon and vibrant pak choi with a homemade sweet & sour sauce. Brown rice, crunchy mangetout and sesame seeds complete the dish.
Prep in 10
High protein
8 plants
Low sat fat
Family classics
Serving size
Ingredients
- 4 salmon fillets (Fish)
- 2 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 4 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 50g honey
- 200g brown rice (100% Brown Rice)
- 2 pak choi
- 140g tinned pineapple (pineapple, pineapple juice)
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 onion
- 2 carrot
- 160g mangetout
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
Nutritional Information
Calories: 693
Protein: 39g
Carbs: 71g
Fat: 28g
Sweet & Sour Salmon Traybake
You'll love this easy traybake dinner, which only takes 10 minutes to prep. You'll coat responsibly-sourced salmon and vibrant pak choi with a homemade sweet & sour sauce. Brown rice, crunchy mangetout and sesame seeds complete the dish.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Bring a large saucepan filled with salted water to a boil
- Pull out a measuring jug, a sieve, a peeler, a large baking dish & a small bowl
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep & roast
- Cut the onion into 8 wedges. Cut the carrots into 1cm thick half-moons (peel optional). Trim and cut the pak choi into bite-sized pieces. Drain the pineapple, reserving 100ml of the juice in the small bowl
- Add the onion and carrot to the large baking dish. Toss with 2 tsp oil and a pinch of salt and pepper. Roast for 10 mins
Make the sweet & sour sauce
- Add the ketchup, tamari, honey and vinegar to the pineapple juice and mix well. Set aside
Last bits
- After 10 mins, add the pineapple chunks to the baking dish
- Lay the salmon on top, skin-side down, drizzle with 1 tsp oil and season with salt and pepper. Return to the oven and roast for 16 mins
- After 16 mins, add the mangetout, pak choi and sauce to the tray. Return to the oven for a further 4 mins, until the salmon is cooked through
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the sweet & sour veg into bowls, topped with the salmon. Serve the rice alongside. Spoon over any remaining sauce from the tray. Sprinkle over the sesame seeds
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