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.
One-&-done Thai salmon with sweet potato
Big on flavour, low on faff – meet a tasty Thai traybake with a difference! Into the oven go sweet potato, onion and peppers, then a seriously saucy stock spiced with chilli, our easy-peasy Thai, garlic and ginger pastes and a twist of lime. Salmon, tomatoes and pak choi give this brothy bowlful plenty of bang for your buck!
SWK: Source of fibre
SWK: High protein
Plants 6
one tray
Serving size
Ingredients
- 2 small sweet potato
- 1 onion
- 1 pepper
- 1 chilli
- 200g baby tomatoes
- 1 unwaxed lime
- 1 pak choi
- 2 skinless salmon fillets (Fish)
- 3 tbsp Thai red curry paste (Lemongrass, Water, Garlic, Red Chillies, Galangal, Lime Leaves, Paprika, Diced Shallots, Salt, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 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)
Nutritional Information
Calories: 568
Protein: 35g
Carbs: 64g
Fat: 21g
Ingredients
- 2 sweet potato
- 2 onion
- 2 pepper
- 2 x chilli
- 400g baby tomatoes
- 1 handful of fresh coriander
- 4 skinless salmon fillets (Fish)
- 6 tbsp Thai red curry paste (Lemongrass, Water, Garlic, Red Chillies, Galangal, Lime Leaves, Paprika, Diced Shallots, Salt, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 unwaxed lime
- 2 pak choi
- 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)
Nutritional Information
Calories: 535
Protein: 34g
Carbs: 55g
Fat: 21g
One-&-done Thai salmon with sweet potato
Big on flavour, low on faff – meet a tasty Thai traybake with a difference! Into the oven go sweet potato, onion and peppers, then a seriously saucy stock spiced with chilli, our easy-peasy Thai, garlic and ginger pastes and a twist of lime. Salmon, tomatoes and pak choi give this brothy bowlful plenty of bang for your buck!
Cook time:
45 mins
Cuisine:
Thai
Food group:
Fish
Allergens: Fish, Celery
Cooking Instructions
Before you start
- 1 large baking dish
Get the veg in the oven
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Cut the sweet potatoes into 3cm cubes,then peel the onions and cut each into 6 wedges. Deseed the peppers and dice into 3cm squares.
- Put all the veg into a large ovenproof dish. Spritz with cooking spray and roast for 20 mins.
Prep the rest
- Menwhile, finely dice the chillies (deseed for less heat), and halve the tomatoes.
- On a separate board, cut the salmon into bite-size chunks.
- Dissolve the stock in 200ml boiled water (350ml for 4 portions).
Spice things up!
- After 20 mins, add the chillies (to taste), tomatoes, salmon and both pastes to the dish. Pour in the stock, squeeze in the lime juice (to taste), stir well and roast for 10 mins.
Finish & serve
- Trim and thinly slice the pak choi, then add it to the dish and return to the oven for 5 mins.
- Finely chop the coriander, stir it into the dish and serve.