Mary Berry has shared a plethora of traybake recipes throughout her career, including a lemon drizzle traybake and a sausage traybake. They’re some of her most popular recipes, as they save on time and washing up, but are still super delicious.
The recipe notes said: “An all-in-one-pan salmon traybake, bursting with Thai flavours and fresh vegetables. For a more filling meal, serve with steamed or boiled rice.” This recipe serves six people, but can be easily eaten the next day if you prefer leftovers.
Method:
Preheat the oven to 220°C/200°C fan before mixing the coconut milk, Thai paste, chilli, garlic, lime juice, and fish sauce in a small bowl. Season well with salt and pepper.
Scatter the cauliflower, peppers and shallots into a large roasting tin. Add one tablespoon of the oil and stir.
Pour over half of the coconut mixture, season with salt and pepper, and drizzle with honey.
Roast for 12 to 15 minutes, or until the vegetables are starting to brown. Mix the courgettes with the remaining oil.
Add the courgettes and salmon to the tin and spoon over the remaining coconut mixture. Roast for an additional 10 minutes, or until the fish is just cooked through.
Sprinkle over the Thai basil or coriander and serve immediately.
