Honey Mustard Salmon Tray Bake

• servings: Serves 2
• total time: 28 minutes

Ingredients

This might be the best thing that's come out of my oven this week. Honey mustard glazed salmon sitting on top of roasted cherry tomatoes, butter beans and red onion, wilted spinach folded through, then a creamy lemon tahini drizzle over the whole thing with fresh rocket piled on top. It looks ridiculous and it's dead simple.

Macros (per portion):

575 kcal • 38g protein • 40g carb • 26g fat •9g fibre

Salmon & Glaze:

2 salmon fillets

1 tbsp wholegrain mustard

1 tsp runny honey

½ tbsp olive oil

Zest of ½ lemon

Tray:

240g butter beans (drained)

200g cherry tomatoes

½ red onion, sliced into wedges

2 garlic cloves, skin on

2 large handfuls of spinach

Drizzle of olive oil

Lemon Tahini Drizzle:

100g 0% Greek yoghurt

½ tbsp tahini

Juice of ½ lemon

Splash of warm water to loosen

Pinch of salt

To Finish:

Large handful of fresh rocket

Directions

Preheat oven to 200°C. Add cherry tomatoes, red onion, butter beans and garlic to a tray, drizzle with olive oil, season well. Roast for 15 minutes until the tomatoes start to blister

Mix mustard, honey, olive oil, lemon zest. Coat the salmon fillets generously

Mix spinach into the tray then nestle the salmon into the tray amongst the veg. Back in for 12–14 minutes until the salmon is just cooked through and the glaze has caught slightly

Mix yoghurt, tahini, lemon juice and a splash of warm water until drizzle consistency

Pull the tray, drizzle the tahini yoghurt over everything, pile fresh rocket loosely on top

Nearly 40g protein and you barely lifted a finger. That's the kind of food that actually works with your life 💛

Save this one for an easy midweek oven dish. You'll thank yourself.