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
Dressing
- 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
Method
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.
Serve:
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!
