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.
Easy 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 peppers with a homemade sweet & sour sauce. Brown rice, crunchy sugar snap peas and sesame seeds complete the dish.
Prep in 10
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey (use a quarter)
- 1 pepper (use half)
- 80g brown rice (use half) (100% Brown Rice)
- 1 tsp sesame seeds (use half) (Sesame) (white sesame seeds, black sesame seeds)
- 1 pepper (use half)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 140g tinned pineapple (use a quarter) (pineapple, pineapple juice)
- 1 salmon fillet (Fish)
- 2 tbsp tomato ketchup (use half) (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 40g sugar snap peas (use half)
Nutritional Information
Calories: 626
Protein: 37g
Carbs: 55g
Fat: 29g
Ingredients
- 80g brown rice (100% Brown Rice)
- 2 salmon fillets (Fish)
- 140g tinned pineapple (use half) (pineapple, pineapple juice)
- 1 pepper
- 1 pepper
- 40g sugar snap peas
- 1 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 2 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 25g honey
Nutritional Information
Calories: 644
Protein: 37g
Carbs: 59g
Fat: 29g
Easy 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 peppers with a homemade sweet & sour sauce. Brown rice, crunchy sugar snap peas and sesame seeds complete the dish.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug, 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
Oven time
- Thinly slice the peppers. Drain the half tin of pineapple, reserving 100ml of the juice (50ml for 1 person)
- Add the pepper and pineapple chunks to the large baking dish and lay the salmon on top, skin-side down. Toss with 2 tsp oil and season with salt and pepper. Roast for 15 mins
Finish roasting & prep the sauce
- After 15 mins in the oven, add the sugar snap peas to the baking dish
- Return to the oven for a further 5 mins, until the salmon is cooked through and the veg is soft
- Meanwhile, in the small bowl, combine the pineapple juice, ketchup, tamari, honey and vinegar. Set aside
Finish & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When ready, pour the sweet & sour sauce over the veg and salmon and toss to coat, then share between bowls with the rice alongside. Spoon over any remaining sauce from the tray. Sprinkle over the sesame seeds
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.