Asian Salmon and Sweet Potato Tray Bake

  • 15 MIN
  • Gluten-Free, Healthy


  • 1 large sweet potato 
  • 2.5 cm piece of ginger 
  • 2 cloves of garlic
  • 1-teaspoon oil
  • 150 ml organic vegetable stock 
  • 150 ml reduced fat coconut milk 
  • 1 lime 
  • 1 long red chilli or 2-3 tablespoon fresh coriander
  • 4 x 150 g salmon fillets, from sustainable sources 
  • Soy sauce , optional



  • Preheat the oven to 190ºC/gas 5.
  • Scrub the sweet potato clean, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
  • Peel and finely chop the ginger and garlic. Peel and finely slice the chilli.
  • Mix the oil, stock, coconut milk, ginger and garlic. Pour over the potatoes, squeeze the juice of the lime on top and scatter over the zest and sprinkle with the chilli.
  • Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to 10 minutes before the cooking time is up, sit the fish on the potatoes and top with the rest of the lemongrass, ginger and garlic.
  • When the fish is just cooked, drizzle with soy sauce, if you like. Delicious served with green beans and mangetout.


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