Sheet pan meals are a practical addition to any weeknight routine: quick to prepare and easy to clean up. This recipe combines the familiar elements of a stir fry with a simple homemade sauce, all cooked on a single baking tray.
The salmon can also be replaced with chicken, pork or a plant-based option such as tofu.
Ingredients
- 450 g fresh salmon, cut into 2.5 cm cubes
- 180 g broccoli florets, chopped
- 1 red or yellow pepper, sliced
- 110 g carrots, cut into matchsticks
- 1 onion, sliced
- 65 g mangetout, ends removed
- Salt and pepper to taste
Sauce
- 60 ml reduced-salt soy sauce
- 3 tbsp water
- 3 tbsp sugar-free maple-flavour syrup
- 2 garlic cloves, finely minced
- ½ tsp ground ginger
- 2 tsp cornflour
Method
- Preheat the oven to 215 °C. Line a baking tray with foil and spray with non-stick cooking spray.
- Prepare and chop all vegetables and cut the salmon into 2.5 cm cubes. Spread the vegetables in an even layer on the tray and season with salt and pepper.
- Bake for 15 minutes. Remove the tray from the oven and add the salmon pieces.
- Return to the oven and bake for a further 10 minutes, or until the salmon is cooked through.
- While the vegetables are baking, stir the sauce ingredients together in a small saucepan. Cook for 2–4 minutes until the sauce thickens.
- Drizzle the sauce over the salmon and vegetables.
- Serve with brown rice, quinoa or cauliflower rice.
This recipe is intended as general inspiration. Always follow the dietary advice of your bariatric team, particularly during the first months after surgery.