Salmon and asparagus spring traybake
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Dan Jones
Salmon and asparagus spring traybake
Low in calories and saturated fat, this speedy spring salmon traybake is a great healthy midweek meal
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
532Kcal
Fat
31gr
Saturates
5gr
Carbs
27gr
Sugars
5gr
Fibre
6gr
Protein
32gr
Salt
0.6gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 300g baby new potatoes, halved
- 3 tsp olive oil
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- 50g light mayonnaise
- 1 garlic clove, crushed
- zest of ½ orange
- ½ x 30g pack coriander, chopped, plus extra to serve
- 1 x 240g pack of 2 salmon fillets, skinned
- 1 x 250g pack asparagus, trimmed
Step by step
- Put a large baking tray in the oven and preheat it to 220°C, fan 200°C, gas 7. Cook the potatoes in boiling salted water for 5 minutes, then drain and toss with 2 teaspoons of the oil. Season well, spread out on the preheated baking tray and roast for an initial 10 minutes.
- Meanwhile, heat a dry frying pan and toast the fennel and cumin seeds until fragrant. Lightly crush then mix with the mayonnaise, garlic, orange zest and coriander. Season the salmon then spread the mixture over the top of each fillet. Toss the asparagus with 1 teaspoon of oil and some seasoning.
- Meanwhile, heat a dry frying pan and toast the fennel and cumin seeds until fragrant. Lightly crush then mix with the mayonnaise, garlic, orange zest and coriander. Season the salmon then spread the mixture over the top of each fillet. Toss the asparagus with 1 teaspoon of oil and some seasoning.
- When the potatoes have had 10 minutes in the oven, push them to one side of the tray and put the salmon and asparagus on the other side. Roast for 10-12 minutes until everything is cooked through. Divide between two plates and serve with the extra coriander.
