With another lockdown just started in England, and already underway in other countries around the world, it remains so important that we look after ourselves, both emotionally and physically. Last lockdown was characterised by many for comfort eating unhealthy foods and perhaps drinking a little more than usual. However, for many, this next lockdown is more about nourishing our minds and bodies.
Comfort eating doesn’t have to be unhealthy, and this really simple salmon and vegetable traybake is the perfect example. It creates very little washing up, takes very little time to prepare and doesn’t use too many ingredients, but it not only packs a tasty punch, it is also full of skin-loving nutrients!
INGREDIENTS: (Serves 2)
2 Salmon fillets
2 bok choi halved
1/2 head of broccoli chopped into florets
2tbsp soy sauce
1 tbsp chilli olive oil (or normal olive oil and a tsp of chilli flakes)
2 cloves of crushed garlic
Pinch of sea salt
2 portions of dried egg noodles
1tbsp sweet chilli sauce
1 further tbsp of soy sauce
1 small bunch of chopped coriander leaves
Preheat the oven to 200 degrees celcius (fan).
Arrange the bok choi and broccoli in a large baking tray
Mix the soy, honey, oil, garlic and sea salt together and brush half on the vegetables before putting them in the oven
After 15 minutes, add the salmon to the baking tray, and brush with remaining marinade. Cook for a further 10-12 minutes
Cook the noodles according the instructions, drain and toss with a little sweet chilli sauce and the final tbsp of soy sauce. Arrange the noodles on a plate along with the vegetables and salmon and pour over the cooking juices
Garnish with chopped coriander and chilli flakes if you like it hot