This salmon traybake comes together in just 20 minutes to give you a succulent, low fat, nutritious dinner with very little effort.

According to the experts we should be eating at least 2 portions of Omega 3 rich fatty fish per week. With a recipe as easy and as satisfying as this you’re half way there.

Serves 4.

For the salmon and glaze
4 skin-on salmon fillets
1 tbsp sesame oil
1/2 tbsp soy sauce or tamari
1 tsp red wine vinegar
1 tsp honey
1 tsp freshly grated ginger
1 garlic clove, finely grated

1 large head of broccoli, cut into florets
2 spring onions, trimmed and cut diagonally into long pieces
1 tsp sesame oil
Sea salt and black pepper

½ lime, for serving
Toasted sesame seeds, for serving
2 spring onions, finely chopped

Preheat the oven to 220°C and line a baking tray with parchment.

In a small bowl, whisk the sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set aside.

Place the broccoli florets and spring onion segments on the baking tray. Drizzle with the tsp of sesame oil, season well and toss to coat. Roast for 5 minutes.

While the vegetables roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with the glaze and sprinkle with season.

Toss the broccoli and spring onions and move to the edges of tray and place the salmon fillets, evenly spaced, in the centre. Pour over any remaining glaze.

Return the pan to the oven and roast until the salmon is cooked through, about 12 minutes.

Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced spring onions and sesame seeds over the salmon and serve.

Serve on its own or with noodles or rice.