Clare Mosley’s spicy salmon and butternut squash traybake

Ingredients(Serves 2)½ onion, sliced into wedges about 1cm thick200g butternut squash, peeled and cut into 1cm dice1 red pepper, deseeded and sliced1tsp medium curry powder1tbsp olive oil¼ × 400ml can full-fat coconut milk1 large garlic clove, finely chopped1tsp finely chopped fresh root ginger2 salmon fillets (around 130g each)2tsp Thai fish sauce

placeholder image — Ingredients(Serves 2)½ onion, sliced into wedges about 1cm thick200g butternut squash, peeled and cut into 1cm dice1 red pepper, deseeded and sliced1tsp medium curry powder1tbsp olive oil¼ × 400ml can full-fat coconut milk1 large garlic clove, finely chopped1tsp finely chopped fresh root ginger2 salmon fillets (around 130g each)2tsp Thai fish sauce

Clare Mosley calls this a “a lovely lunch dish”. “I’m a big fan of tray bakes because they’re so easy. You can expand them really easily. And we have a lot of people come through the house, and we just add to it,” says the food writer and former GP.

“[This has] lots of lovely fibre in it, nice and spicy. It’s got lots of lovely omega-3 in the salmon, and lots of protein. And again, it’s really filling. Keeps you full well into the day, and it tastes fabulous.”

In her new cookbook, The Fast 800 Favourites, she writes of this recipe: “We all love traybakes – throw in the ingredients, let the oven do its bit, and hey presto,”. “Here the mildly curried veg contrasts with the salmon in its creamy, spiced coconut sauce. This fabulous traybake includes many of Michael’s favourite ingredients, as well as having lots of protein.”

Spicy salmon and butternut squash traybake

Prep time 20 minutes | Cook time 25 minutes

Per serving 512 cals | Protein 31.1g | Carbs 17.4g

Method

1. Preheat the oven to 200°C/Fan 180°C/Gas 6.

2. Place the onion, squash and red pepper in a baking dish or roasting tin and sprinkle the curry powder over the top. Drizzle with the olive oil and toss to coat. Roast the veg in the oven for 15 minutes.

3. Remove the tray from the oven and gently stir in the coconut milk, garlic and ginger. Place the salmon fillets on top, drizzle with the fish sauce and season with salt and freshly ground black pepper. Return to the oven for 10 minutes, or until the salmon is cooked through.

The Fast 800 Favourites by Dr Clare Bailey Mosley is published in hardback by Short Books, priced £26. Photography by Smith & Gilmour. Available November 20.