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Dinner

Gochujang Salmon and Broccoli Traybake

Broccoli gets a head start in the oven, then glazed salmon joins for a hot, fast finish that sets the gochujang into a lacquer rather than a wet glaze. Same base as the chicken trays, tuned for a fillet that keeps its moisture on a shorter clock.

Serves
2
Prep
10min
Cook
16min
Total
26min

Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic

Gochujang Salmon and Broccoli Traybake

Per serving

Calories
518kcal
Protein
36.8g
Carbs
23.9g
Fat
31.3g
Fibre
4.8g

01

Ingredients

Measurements

For 2 servings · MetricUS

  • 2 filletssalmon fillets, skin-onabout 300g total, one pack
  • 300gbroccoli, cut into florets
  • 2 tbspgochujangKorean chilli paste
  • 1 tbspsoy sauce
  • 1 tbsphoney
  • 1 tsprice vinegar
  • 1 tspsesame oil
  • 2 clovesgarlic, grated
  • 10gfresh ginger, grated
  • 1 tbspvegetable oil
  • 1 tspsesame seeds
  • 1spring onion, sliced
  • saltto taste
  • 2 filletsskin-on salmon filletsabout 10 oz total, one pack
  • 10 ozbroccoli florets
  • 2 tbspgochujangKorean chilli paste
  • 1 tbspsoy sauce
  • 1 tbsphoney
  • 1 tsprice vinegar
  • 1 tspsesame oil
  • 2 clovesgarlic, grated
  • 1 tspgrated fresh ginger
  • 1 tbspvegetable oil
  • 1 tspsesame seeds
  • 1scallion, sliced
  • saltto taste

02

Method

  1. Prep.

    Preheat the oven to 220°C (200°C fan) / 425°F.

    Line a sheet pan with baking paper.

  2. Start the broccoli.

    Toss the broccoli with the vegetable oil and a pinch of salt and spread it across the tray.

    Roast for 8 minutes on its own, this head start is what stops it coming out raw once the fast-cooking salmon is added.

  3. Make the glaze.

    While the broccoli roasts, whisk the gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic and ginger together into a glaze.

  4. Coat the salmon.

    Pat the salmon fillets dry and coat them evenly in the glaze, skin-side left bare.

  5. Roast.

    Push the broccoli to one side of the tray and nestle the glazed salmon fillets, skin-side down, in the cleared space.

    Return the tray to the oven for 8 to 10 minutes, depending on the thickness of the fillets, until the salmon flakes easily but still looks faintly translucent at the very centre. It carries on cooking for a minute once out of the oven, so pull it slightly before it looks fully done.

  6. Finish and serve.

    Scatter the sesame seeds and spring onion over the top.

    Divide across two plates or containers, one fillet and half the broccoli each.

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