I’ve been on the hunt for some fun new recipe ideas for my Whole30in30 series on Instagram and I’ve come to the conclusion that traybakes are a total winner.
Have you been following along for my Whole30in30? Every Tuesday on Instagram I have been making a Whole30 recipe with a 30 minute timer counting down. A few of the dishes have resulted in a chaotic scramble to get things finished in time, but the traybake recipes always leave me feeling relaxed with time to spare. Plus minimal dishes to do at the end which is always a bonus in my books.
I really love the Asian flavours in this traybake. To start bok choy, scallions, broccolini and asparagus are tossed in sesame oil and shredded chilies and then baked in the oven for 10 minutes.
You don’t have to stick to these 4 veggies and could include things like peppers, snap peas or green beans instead, just be sure to use vegetables with a similar cook time (ie don’t use potatoes, butternut squash or root vegetables which require longer in the oven.
The teriyaki sauce is incredibly easy to make and requires just a few ingredients. Everything is blended until smooth and then heated in a saucepan for a few minutes to reduce and thicken in consistency. If the sauce isn’t thickening feel free to whisk in 1/2 tbsp of arrow root powder (or corn starch if you aren’t Paleo/Whole30).
I think the veggies and salmon make a great all in one meal, but if you are looking to add another side, I highly recommend this coconut & lime cauliflower rice which is quick and perfect for soaking up and excess sauce.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 1 bunch asparagus
- 3 small bok choy cut in half
- 1 bunch broccolini
- 1 bunch scallions
- 1 red chili halved and then cut into thin slices
- 1 tbsp sesame oil
- 4 salmon fillets (approx 1 1/4- 1 1/2 lbs)
- 1/2 tbsp sesame seeds
- 2 tbsp chopped scallions (for garnish)
- 2 pitted medjool dates soaked in boiling water for 10 mins
- 2 cloves garlic
- 1 1/2 inch chunk peeled ginger
- 1/2 cup orange juice
- 1/3 cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp sesame oil
Preheat the oven to 230C (450F)
On a baking tray lay out the scallions, broccolini, asparagus and bok choy and sprinkle with the sliced chili. Drizzle everything with 1 tbsp sesame oil and bake in the oven for 10 minutes
To a blender or nutribullet container combine all of the ingredients for the teriyaki sauce and blend until completely smooth. Pour the sauce into a sauce pan and leave to simmer on medium heat for 5 minutes until the sauce thickens.*
Place the salmon onto the baking tray with the veggies and pour 2/3 of the teriyaki sauce over the salmon and vegetables. Return to the oven and bake for 8 minutes.
Once the salmon is done cooking, sprinkle everything with sesame seeds and chopped scallions and serve.
*If the sauce isnt thickening stir in 1/2 tbsp arrowroot powder