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Salmon taco bake


Serves: 2
timePrep time: 15 mins
timeTotal time:
Salmon taco bake
Recipe photograph by Martin Poole
This tasty salmon traybake is on the table in 30 minutes and makes the perfect easy supper for two

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
595Kcal
Fat
27gr
Saturates
4gr
Carbs
43gr
Sugars
11gr
Fibre
19gr
Protein
47gr
Salt
0.5gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 1 x 300g pack diced butternut squash and sweet potato
  • 2 tsp vegetable oil
  • 1 lime
  • 2 large tomatoes, diced
  • ½ green chilli, deseeded and diced
  • 2 spring onions, chopped
  • 3 tbsp chopped coriander
  • 1 x 380g carton black beans, rinsed and drained
  • 2 salmon fillets, skinned
  • 30g tortilla chips - check if gluten and dairy free if required

Step by step

  1. Preheat the oven to 220°C, fan 200°C, gas 7, with a roasting tray in to get hot. Toss the veg with the oil; season. Spread out on the tray; roast for 15 minutes, until they begin to soften.
  2. Grate the zest from half the lime and squeeze the juice. Cut the other half into wedges to serve. For the salsa, mix the lime zest and juice with the tomatoes, chilli, spring onions and half the coriander, adding some seasoning.
  3. When the time is up on the roasting veg, stir in the black beans. Sit the salmon fillets in among the veg. Season lightly then spoon over half of the salsa and crumble on the tortilla chips. Pop back in the oven for 10-12 minutes or until the salmon is cooked through.
  4. Scatter with the rest of the coriander and serve with the lime wedges to squeeze over, and the remaining salsa on the side.
    Tip
    Make a change
    Add some guacamole or diced avocado for a dose of vitamin E

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