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Photo of Oat & almond crumbed salmon traybake by WW

Oat & almond crumbed salmon traybake

7
Points® value
Total Time
55 min
Prep
10 min
Cook
45 min
Serves
4
Difficulty
Easy
This is really comforting for when the temperature drops and perfect for all the family.

Ingredients

New potatoes, raw

750 g, halved

Calorie controlled cooking spray

4 spray(s)

Porridge oats

20 g

Flaked almonds

20 g

Honey

1½ tablespoon(s), level, clear

Wholegrain Mustard

1½ tablespoon(s), level

Salmon, raw

4 fillet(s), medium

Broccoli, raw

400 g, broken into florets and halved

Lemon Juice, Fresh

1 tablespoon(s)

Dill, Fresh

1 tablespoon(s), chopped

Lemon

1 medium, cut into wedges

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 4. Put the new potatoes in a large roasting tin, mist with cooking spray then season and roast for 30 minutes, turning once until golden.
  2. Meanwhile, combine the oats, almonds and ½ tbsp each of the honey and wholegrain mustard. Press the mixture onto the salmon to form a crust.
  3. Add the broccoli to the roasting tin with the potatoes, then top with the salmon. Mist with cooking spray, season, and bake for 12-14 minutes until the crumb is golden, the fish is cooked and the vegetables are tender.
  4. Whisk together the remaining honey and mustard, lemon juice and dill until combined. Season then drizzle over the traybake.
  5. Top with extra dill if you like and serve with the lemon wedges.

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