Traybake Chicken & Salmon

One Tray Salmon

Shopping & Ingredients List:
4x140g Salmon Fillets
750g Baby New Potatoes
1 tsp Mustard
2 Peppers, cut into strips
2 Garlic Cloves, crushed
250g Sugar Snap Peas
2 tbsp Olive Oil
1 small Orange, juice only
2 tsp Honey

Method
1. Preheat the oven to 200c (180 fan), 400f, gas 6.
2. Boil the potatoes for 10 minutes until tender.
3. Meanwhile, whisk the mustard, orange juice, garlic & honey together in a bowl to make a marinade. Turn the salmon fillets in the marinade until evenly coated, then set aside.
4. Drain the potatoes and tip into a shallow ovenproof dish with the peppers and sugar snap peas. Drizzle over the oil, then toss everything together.
5. Put the salmon fillets on top of the vegetables and pour over the marinade.
6. Bake for 20-25 minutes until the salmon is cooked and just starting to brown.

Macro info per serving
Protein
35g
Carbs
41g
Fat
22g
Energy
495kcal

Family Chicken Traybake
Serves 6

Shopping & Ingredients List:
12 Chicken Thighs, skinned with bone in
3 Red Peppers, cut in wedges
2 Red Onions, cut in wedges
1.2kg New Potatoes, halved
1 tbsp Coconut Oil, melted
4 tbsp Marmalade
1 tsp Harissa Paste
3 tbsp Lime Juice
1 Orange, zest & juice only

Method
1. Preheat oven to 200c (180 fan), 400f, gas mark 6. Divide vegetables between two shallow baking trays. Drizzle over the oil. Toss veg & then place chicken thighs on top of them.
2. In a bowl mix marmalade, harissa, lemon juice & orange juice & zest. Dizzle over the chicken & veg.
3. Roast for 45 mins giving everything a stir halfway through the cooking time. Serve as it comes.

Macro info per serving
Protein
37g
Carbs
51g
Fat
9g
Energy
445kcal

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