Traybake Sri Lankan Salmon
This vibrant Sri Lankan salmon traybake bursts with flavours and wholesome goodness. It's quick to prepare and cook, making it a guaranteed winner. Elevate the flavours by serving it with a dollop of natural yogurt and mango chutney.
Servings: 2
Difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Gluten-free
Ingredients
2 small sweet potatoes
2 tablespoons olive oil
150g green beans
1 red onion
2 salmon fillets (about 200g each), with skin on
1.5 tablespoons Sri Lankan curry powder
1/4 cup shredded coconut
Fresh coriander for garnish
Lime wedges to serve.
Natural yogurt and mango chutney for serving
Instructions:
Preheat your oven to 220c fan and line a roasting pan with baking paper.
Cut and wash the unpeeled sweet potatoes into 2cm chunks. Place them in the lined pan, drizzle with 2 teaspoons of olive oil, sprinkle with 1/2 tablespoon of Sri Lankan curry powder, season with salt and pepper, and toss to coat. Bake for 12 minutes.
While the sweet potatoes are baking, toast the coconut in a cold small frypan over medium heat. Toss it for 3-4 minutes until it's evenly golden, then remove it from the pan.
Trim the green beans and thinly slice the onion. In a large bowl, combine the remaining Sri Lankan curry powder and 1 tablespoon of olive oil. Add the green beans, onion, and salmon. Season with salt and pepper, and toss to coat.
Place the salmon mixture on top of the sweet potatoes and bake for an additional 13-15 minutes until the salmon is just cooked and the skin is crispy (or cooked to your liking), and the vegetables are tender.
Sprinkle the toasted coconut over the traybake. Serve the traybake on plates or leave the pan on the table for everyone to help themselves. Garnish with fresh coriander and enjoy!
Don't forget to serve with natural yogurt and mango chutney on the side.
Hints & tips
Salmon – Skin on salmon is used for this recipe to give some crispy texture from the skin. Skin off salmon works just as well in this recipe.
Easy swaps – Swap the veggies to what you have on hand. White potato instead of sweet potato and zucchini or broccoli instead of green beans.
Serving suggestion – This delicious Sri Lankan traybake is a perfect dinner. If you have some Greek or natural yoghurt in your fridge, serve it with the tray bake for an authentic touch. I also recommend this mango chutney.
Portion size – Serves 2. The recipe would easily double.
Storage – Store in the fridge for 3 days. Leftovers are great for lunches. Not suitable for freezing.
