Coconut salmon tray bake with sweet potato

30 Min
4 People
Rating starstarstar_borderstar_borderstar_border
An aromatic tray bake of salmon and sweet potato, oven roasted in a bed of zesty lime and creamy coconut milk. Paired with roasted vegetables topped with fresh basil leaves.

No Fish option - replacement is chicken tenderloins.
1. Set oven to 220ºC.
Halve and bash lemongrass. Slice sweet potatoes into 1cm rounds. Slice spring onions. Arrange, overlapping, in a large oven dish. Season with salt and pepper.

2. Peel and grate ginger. Combine with 3 tbsp soy sauce, lime zest and coconut milk. Pour over sweet potatoes (see notes). Slice remaining lime and scatter on top. Cover with foil and roast in the oven for 20-25 minutes, or until potatoes are just tender.

3. Trim and halve sugar snap peas. Slice capsicum. Remove dish from oven and toss vegetables through the sweet potatoes.

4. Coat salmon with 1 tbsp soy sauce and season with pepper. Lay fillets on top of vegetables. Return to oven and cook for 8-10 minutes, or until salmon is cooked through.

5. Roughly chop basil leaves and scatter over the top. Divide salmon and vegetables between plates to serve.

Try to make sure all the sweet potato is covered by the coconut milk. This will help them to cook.

No Fish option - replacement is chicken tenderloins.

Coat chicken with 1 tbsp soy sauce and cook in a frypan with 1 tbsp oil over medium-high heat for 8-10 minutes, or until cooked through.
lemongrass 1 stalk
Sweet potatoes 800g
Spring onions 1/2 bunch
ginger 40g
lime 1
Coconut milk 400ml
sugar snap peas 1/2 punnet (125g)
red capsicum 1
Salmon fillets 2 packets
Basil 1 packet

From your pantry:
salt, pepper, soy sauce (or tamari)