Yield: 4 Servings

No-Fuss Salmon Laksa Tray Bake

No-Fuss Salmon Laksa Tray Bake

Get dinner on the table in just 17 minutes, thanks to this quick cheat's salmon laksa.

Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes

Ingredients

  • 200g bean thread vermicelli, blanched, to serve
  • 185g jar Malaysian laksa paste
  • 4 (about 180g each) salmon fillets
  • 55g (1 cup) bean sprouts
  • 270ml can coconut milk
  • 60ml (1/4 cup) gluten-free chicken stock
  • 1 small red onion, cut into thin wedges
  • 1 large lime, rind finely grated, juiced
  • 1 long fresh green chili, thinly sliced
  • 1 bunch baby bok choy, quartered
  • 1/2 cup fresh coriander sprigs
  • Lime wedges, extra, to serve

Instructions

    1. Preheat the oven to 200C/180C fan-forced. Lightly grease a shallow ovenproof dish. Place the onion and salmon in the prepared dish. Place milk, laksa paste, stock, lime rind and juice in a large jug. Stir to combine. Pour the laksa mixture over the salmon and bake for 10 minutes.
    2. Add the bok choy to the dish. Bake for a further 5 minutes or until the salmon is just cooked through and vegetables are tender-crisp.
    3. Scatter the coriander, bean sprouts and chilli over the salmon. Serve with bean thread vermicelli and extra lime wedges.

Notes

Swap the salmon with 4 similar-sized chicken breast fillets. Replace the bok choy with snow peas and add halved cherry tomatoes.

Nutrition Information

Serving Size

1

Amount Per Serving Calories 762Total Fat 39gSaturated Fat 15gCarbohydrates 44gFiber 6gProtein 46g

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