One tray bakes make the perfect mid-week meal. They’re low effort, quick, and just like one-pot meals, the one tray means that clean up is a breeze always a welcome thing in our house!
You could also serve with some plain mayo or aioli, or simply with a squeeze of the lemon, which after being baked will have become extra juicy and have sweetened. You can even swap the broccolini for broccoli, cauliflower or asparagus. If you use cauliflower, remember to slice the florets and bake them for 10 to 15 minutes before adding the salmon.
Hands-on 5 minutes Overall 20 minutes
Calories from carbs 4%, protein 25%, fat 71% Total carbs 9.8 grams Fiber 3.7 grams Sugars 2.5 grams Saturated fat 6 grams Sodium 428 mg(19% RDA) Magnesium 76 mg(19% RDA) Potassium 1,159 mg(58% EMR)
Ingredients (makes 2 servings)
- 1 tbsp extra virgin olive oil (15 ml)
- 2 medium salmon fillets (300 g/ 10.6 oz)
- 2 tsp wholegrain mustard
- 2 tsp Dijon mustard or more wholegrain mustard
- 1 bunch broccolini or broccoli florets (250 g/ 8.8 oz)
- salt and pepper, to taste
- Lemon wedges, to serve
- 4 tbsp (60 g/ 2.1 oz) paleo mayonnaise, to serve (you can make your own mayo)
- Trim the bottom of the broccolini (or simply use broccoli florets), place in a baking tray and toss with the olive oil. Make two spaces for the salmon to fit. Pat the salmon fillets dry and then coat the top side with both types of mustard.
- Place the salmon in the tray with the broccolini, as well as the lemon wedges.
- Sprinkle with salt and pepper, and bake 10 to 12 minutes or until the salmon is cooked through and the broccolini is crisp tender.
- Serve immediately with lemo