Oat & almond crumbed salmon traybake
2
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
This is really comforting for when the temperature drops and perfect for all the family.
Ingredients
New potatoes, raw
750 g, halved
Calorie controlled cooking spray
4 spray(s)
Porridge oats
20 g
Flaked almonds
20 g
Honey
1½ tablespoon(s), level, clear
Wholegrain Mustard
1½ tablespoon(s), level
Salmon, raw
4 fillet(s), medium
Broccoli, raw
400 g, broken into florets and halved
Lemon Juice, Fresh
1 tablespoon(s)
Dill, Fresh
1 tablespoon(s), chopped
Lemon
1 medium, cut into wedges
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 4. Put the new potatoes in a large roasting tin, mist with cooking spray then season and roast for 30 minutes, turning once until golden.
2
Meanwhile, combine the oats, almonds and ½ tbsp each of the honey and wholegrain mustard. Press the mixture onto the salmon to form a crust.
3
Add the broccoli to the roasting tin with the potatoes, then top with the salmon. Mist with cooking spray, season, and bake for 12-14 minutes until the crumb is golden, the fish is cooked and the vegetables are tender.
4
Whisk together the remaining honey and mustard, lemon juice and dill until combined. Season then drizzle over the traybake.
5
Top with extra dill if you like and serve with the lemon wedges.
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