30 Min
very easy
4 People
Rating starstarstarstarstar
Coconut & lime salmon traybake
1. Set oven to 220°C.

2. Halve and bash lemongrass. Slice sweet potatoes, carrot and leek into 1cm rounds. Arrange vegetables, overlapping, on a large roasting tray.

3. Grate ginger and combine with soy sauce, lime juice and coconut milk (see tip!). Pour over vegetables, roast for 15 minutes, or until potatoes are just tender.

4. Quarter broccolini. Slice capsicum and roughly chop basil leaves. Remove tray from oven, tuck vegetables in with sweet potatoes.

5. Coat salmon with soy sauce, season with salt and pepper. Lay fillets on top of vegetables, sprinkle with shredded coconut. Return to oven, cook for 8-10 minutes, or until salmon is cooked through.

6. Divide salmon traybake between plates to serve. Top with remaining fresh basil leaves.

Add grated lime zest as well as lime juice for a more intense lime flavour.
1 lemongrass
800g sweet potatoes
1 carrot
1/2 leek

1 tbsp ginger, grated
1/4 cup soy sauce
1 lime
400ml coconut milk

1 bunch broccolini
1/2 red capsicum
1/2 packet basil, leaves only

2 packets salmon fillets
1 tbsp soy sauce
40g shredded coconut

1/2 packet basil, leaves only

salt and pepper, for seasoning