Caledonian Gold Salmon and sweet potato Thai curry traybake

Take the stress out of dinner with this easy, minimal prep traybake dinner. Our Thai green Curry Paste is a vibrant blend of chilli, lemongrass, galangal and shrimp paste. Combine with creamy coconut milk, our Caledonian Gold omega 3-enriched salmon fillets and tender butternut squash and sweet potato in this vibrant one-tray wonder.

Total Time

35min

3.8

24 Ratings

Author: Marks & Spencer

Servings:

Ingredients

•

400 g

M&S diced butternut and sweet potato

•

1 jar
(190 g)

green Thai curry paste

•

400 ml

reduced fat coconut milk

•

M&S Caledonian Gold salmon fillets

•

1 pack
(220 g)

M&S Tenderstem broccoli and garlic stir fry

•

2 pouches

microwave basmati rice

To garnish

•

red chilli , finely sliced

•

20 g

coriander , finely chopped

•

lime , cut into wedges

Cooking Instructions

Preheat the oven to 220°C/200°C fan/gas mark 6. Add the squash and sweet potato mix (400 g) to a large ovenproof dish, drizzle with 1 tbsp olive oil and roast for 15 minutes, until softened.

After 15 minutes, add the curry paste (1 jar) and coconut milk (400 ml) and mix well. Nestle the salmon (4) into the dish then arrange the broccoli and garlic stir fry mix (1 pack) on top. Return to the oven for another 12-15 minutes, until the salmon and vegetables are cooked.

Serve in bowls alongside the rice (2 pouches) , topped with the chilli (1) and coriander (20 g) . Serve with lime wedges (1) .

Nutrition Per Serving

CALORIES

780

FAT

13.3 g

PROTEIN

36.8 g

CARBS

128.5 g