Thai-inspired salmon & broccoli bake
The combination of salmon and tenderstem works well as a midweek treat, but it can also be kept simple and use up leftover veggies.
- CourseMain meal
- Prepare10 mins
- Cook35 mins
- Total time45 mins
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
- 1 tbsp coconut oil
- 2 red onions, cut into wedges
- 300g Chantenay carrots, trimmed, halved if large
- 300ml vegetable stock, just-boiled
- 3 tbsp Cooks’ Ingredients Thai Red Curry Paste, to taste
- 200ml Essential Coconut Milk
- 1 lemongrass, halved lengthways
- 200g pack Tenderstem broccoli, halved
- 4 clove/s garlic, sliced
- 2½ cm piece ginger, finely chopped
- 480g pack 4 Scottish salmon fillets
- Coriander, chopped, to serve
- 1 Red chilli, sliced, to serve
- 1 lime, cut into wedges, to serve
Preheat the oven to 200ºC, gas mark 6. Heat the coconut oil in a large, flameproof, deep heavy-based roasting tin until melted. Add the onions and carrots and toss together to coat in the oil. Cook in the oven for 20-25 minutes, turning halfway, until almost tender and starting to brown.
Whisk together the stock and curry paste until well combined, then add the coconut milk and lemongrass. Add the broccoli to the roasting tin and scatter with the garlic and ginger. Stir to mix into the other vegetables. Arrange the salmon fillets on top, skin-side up, and pour over the hot liquid, ensuring the lemongrass is submerged.
Return to the oven for another 12-18 minutes, until the salmon is opaque and flakes easily with a fork. Scatter with the coriander and chilli, then serve with the lime wedges. Some steamed rice is delicious alongside.
Swap the broccoli for kale or green beans or a mix, and the carrots for squash.
The sauce works well using just the Thai curry paste, or just the lemongrass, ginger and garlic, although when combined they add a real pop of flavour.
Fancy chicken instead? Roast a 560g pack Essential British Chicken Thigh Fillets with the onions and carrots, then add the broccoli and sauce and return to the oven for 15 minutes, until thoroughly cooked, there is no pink meat and the juices run clear.
Typical values per serving when made using specific products in recipe
Shop this recipe
Sign in and book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please sign in then book a slot