Miso Salmon & Green Veg Traybake

30 min · Easy · Serves 1

805 kcal per serving · 43g protein

Salmon fillets in a miso–maple–lemon glaze grilled straight on top of a tray of garlicky green vegetables — freezer bag to dinner in half an hour.

Ingredients

• 130 g Skin-on salmon fillets
• 22 g White miso paste
• ½ tbsp Mirin
• ½ tbsp Maple syrup
• Lemon (zest and juice) × ⅓
• 2.5 g Fresh ginger
• 40 g Frozen peas
• 40 g Frozen edamame
• 75 g Frozen green beans
• 1 clove Garlic
• ½ tbsp Olive oil
• 75 g Rice, to serve
• 2 g Salt
• 1 g Black pepper

Method

1. Grill On, Rice On

   

   Heat the grill to medium-high and cook the rice according to the pack.

2. Glaze the Salmon

   

   Whisk the miso, mirin, maple syrup, lemon zest, half the lemon juice and grated ginger into a loose glaze, and turn the salmon fillets through it.

3. Load the Tray

   

   Spread the frozen peas, edamame and green beans over a large tray, pour over the oil with the grated garlic stirred in, and season.

4. Grill

   

   Sit the glazed salmon on top of the vegetables and grill until the glaze catches in dark patches and the salmon just flakes, 12–15 minutes depending on thickness.

5. Finish & Serve

   

   Drizzle the rest of the lemon juice over the tray, season the greens, and serve over rice with the salmon on top.

More to cook

• Baked Salmon, Potatoes & Green Beans40 min
• Garlic Butter Green Beans15 min
• Spicy Honey Miso Chicken Skewers35 min
• Beef Teriyaki Rice Bowls35 min