(Recipe) Autumn Salmon & Vegetable Traybake

Method

1. Preheat the oven to 220°C.

2. Peel the sweet potato and cut it into roughly 2 cm cubes.

3. Cut the broccoli into small florets. Don’t throw away the stalk: peel away any tough outer layer and cut the stalk into slightly smaller pieces so that everything cooks at roughly the same time.

4. Cut the chestnut mushrooms into halves or quarters, depending on their size.

5. To make the marinade, combine the olive oil, tamari, Italian herbs, curry powder, garlic and a small squeeze of lemon juice in a large bowl.

6. Add the broccoli, sweet potato and mushrooms and toss well until all the vegetables are evenly coated.

7. Spread the vegetables over a large baking tray or oven dish in a single layer. Try not to overcrowd the tray, as this helps the vegetables roast rather than steam. Scatter the cherry tomatoes between the vegetables. They don’t need to be coated in the marinade.

8. Roast the vegetables in the middle of the oven for 15 minutes.

9. Remove the tray from the oven, gently turn the vegetables if needed, and place the salmon fillets on top. Return to the oven for another 10 minutes.

10. During the final 4–5 minutes, sprinkle the pine nuts over the vegetables and allow them to toast lightly. Keep an eye on them, as pine nuts have a remarkable talent for going from pale to burnt while nobody is looking.

11. Check the salmon. It should be just cooked through while still soft and juicy inside.

12. Remove the tray from the oven. Tear the burrata into pieces and scatter it over the warm vegetables. Break the salmon into large pieces and divide it across the tray.

13. Finish with an extra squeeze of fresh lemon juice over the salmon and burrata and serve immediately.

A simple, colourful autumn dinner with plenty of vegetables, healthy fats and comforting flavours, all from one tray.