I love Autumn. I love Autumn produce, I love Autumn walks and I love traybakes.
So on a rainy October day, cosy in the caravan, I created this delicious recipe using my seasonal vegetables.
Being my favourite season (I may have already mentioned this!) I enjoy cooking with all the colourful produce and eating them whilst snug inside, especially after a long walk.
The dressing is particularly good so I hope you enjoy this tasty and nutritious meal, easy to make in a tiny space with minimal washing up.
This is the type of recipe where you use the number of vegetables available in your kitchen. I have written the quantities which I cook.
Portions: 2 (easily doubled)
Prep and Cook Time: 1 hour
Cookware: Large foil-covered roasting tray (or 2 small trays in a caravan)
Oven: 200C / Gas 6
- 2 salmon fillets – splashed with lemon juice, if available
- 2 corn on the cob – cut each cob into 4 pieces
- 2 sweet potatoes – scrubbed and cut into 2cm cubes
- 5 new potatoes – 2cm cubes
- 100g butternut squash – cubed
- 5 small carrots – chunks
- 2 shallots – chunks
- oil and salt
- 2 generous tbsp honey
- 1 generous tbsp pomegranate molasses
- 1/2 tsp grated ginger root
- 1/2 tsp chilli flakes, to taste
- a splash of hot water to combine dressing
Place all prepared vegetables on the covered tray, drizzle with a little oil and sprinkle with salt.
Combine all of the dressing ingredients. Mix well, add a splash of hot water to blend, if necessary.
Pop into a hot oven and roast for 30 – 40 minutes or until soft and golden with slightly charred edges. Top the cooked veggies with the salmon fillets and return to the oven for 6 minutes, depending on the thickness of the fillets.
After 6 minutes, remove the tray from the oven. Check all components are cooked to your liking then plate up.
Spoon these wonderful veggies onto warmed plates, top with the salmon and drizzle over the sweet, acidic, spicy dressing. Good served with a green salad or green veggies.
Enjoy, as much as I do!