The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican-style salmon traybake
Salmon, black beans and butternut squash are the three amigos in this Mexican-inspired, bung-it-all-in bake. As everything roasts together, lime, chilli and spices get to work, creating a colourful dinner that’s big on flavour and pleasingly light on washing up. A fiesta on a fork!
SWK: High protein
Plants 5
SWK: High fibre
one tray
Serving size
Ingredients
- 1 small butternut squash
- 1 onion
- 2 skinless salmon fillets (Fish)
- 1 chilli
- 230g black beans (Rehydrated black beans, water, salt.)
- 1 tbsp Mexican spice mix (Paprika, Cumin, Onion Powder, Sea Salt, Garlic Granules, Pepper Black, Pimento, Thyme, Oregano, Chilli Powders, Paprika Extract E160c. )
- 1 unwaxed lime
- 1 handful of fresh coriander
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 560
Protein: 39g
Carbs: 53g
Fat: 22g
Ingredients
- 1 large butternut squash
- 2 onion
- 4 skinless salmon fillets (Fish)
- 2 x chilli
- 460g black beans (Rehydrated black beans, water, salt.)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 tbsp Mexican spice mix (Paprika, Cumin, Onion Powder, Sea Salt, Garlic Granules, Pepper Black, Pimento, Thyme, Oregano, Chilli Powders, Paprika Extract E160c. )
- 1 unwaxed lime
- 1 handful of fresh coriander
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 540
Protein: 39g
Carbs: 48g
Fat: 21g
Mexican-style salmon traybake
Salmon, black beans and butternut squash are the three amigos in this Mexican-inspired, bung-it-all-in bake. As everything roasts together, lime, chilli and spices get to work, creating a colourful dinner that’s big on flavour and pleasingly light on washing up. A fiesta on a fork!
Cook time:
45 mins
Cuisine:
Mexican
Food group:
Fish
Allergens: Celery, Fish
Cooking Instructions
Before you start
- 1 large ovenproof baking dish
Chop & roast
- Heat your oven to 220ºC/fan 200ºC/gas 7. Peel and halve the squash lengthways, discard the seeds and cut into 3cm cubes.
- Peel the onions and cut each into 8 wedges.
- Put the squash and onion wedges into a large non-stick baking dish, spritz with cooking spray and roast for 20 mins.
Sort the salmon
- Meanwhile, on a separate board, cut the salmon into bite-size chunks. Thinly slice the chillies (deseed for less heat), then drain and rinse the beans.
Bring some zing!
- Dissolve half the stock cube in 250ml boiled water (use all the stock and 400ml water for 4 portions).
- Once the veg have cooked for 20 mins, add the salmon, chillies (to taste), beans, tomatoes and Mexican spice to the baking dish. Squeeze in the juice of the lime and pour in the stock. Mix well and bake for 15 mins, until the salmon is cooked through and flaking.
Add your final flourish
- Finely chop the coriander, stir it through the bake and serve.