Name: Introducing your newest superfood fix – our Miso Salmon and Veggie Tray Bake
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4
Ingredients: 750g white baby potatoes, quartered; 2 large zucchini, roughly chopped; 1 large red onion, cut into wedges; ¼ cup olive oil; ¼ cup white miso paste; 1 tbsp honey; 2 tsp toasted sesame seeds, plus extra to serve; 4 x 150g salmon fillets, skin off; 2 x 250g punnets cocktail truss tomatoes; Steamed pak choy, to serve

Introducing your newest superfood fix – our Miso Salmon and Veggie Tray Bake

Let the oven do all the work.

Skip to Recipe

Serves 4

Prep

18M

Cook

42M

Total

Salmon is the protein superhero that you might need to throw in your shopping trolley on your next trip to the grocery store.

As a natural superfood, it is one of the richest sources of Omega-3 fats, and is high in protein, supporting heart and bone health, and reducing inflammation.

Although, Australian dietitian and Tassal ambassador Susie Burrell is urging us to incorporate more salmon into our diets, after a 2024 ScienceDirect study found an intake shortage of Omega-3 of 4-6%, out of reach of the ideal 8% target.

But don’t fret!

“There’s an easy fix,” Susie says. “Just 100 grams of Tassal Salmon delivers almost double the daily requirement.”

It can be easy to shove healthy meal options aside when convenience and efficiency is what we want at the end of a busy day.

But salmon, as Susie claims, is an “endlessly versatile” protein that is quick and easy to cook and can be included into a balanced diet for breakfast, lunch or dinner.

Which is why we’ve come up with our Miso Salmon and Veggie Tray Bake – a one-tray wonder that’ll fulfill your weekly Omega-3 intake and prepare you for the chilly months ahead.

Before you make this, we’ve got a tip for you. For the garnish, we suggest toasting the the sesame seeds in a small, dry frying pan over a medium heat until they’re lightly golden.

Another quick note from us – if you love salmon, we’ve got 32 other recipes for you to try. See them all here.

Ingredients

750g white baby potatoes, quartered

2 large zucchini, roughly chopped

1 large red onion, cut into wedges

¼ cup olive oil

¼ cup white miso paste

1 tbsp honey

2 tsp toasted sesame seeds, plus extra to serve

4 x 150g salmon fillets, skin off

2 x 250g punnets cocktail truss tomatoes

Steamed pak choy, to serve

Method

Step 1

Toss potatoes, zucchini, onion and 2 tbsp the oil in a large roasting pan. Season with salt and pepper.

Step 2

Cook in a 200°C preheated oven for about 30 mins, or until vegetables are lightly golden.

Step 3

Meanwhile, combine miso, honey, sesame seeds and remaining 1 tbsp of oil in a large bowl. Add salmon. Toss to coat.

Step 4

Add salmon and tomatoes to roasting pan. Cook for a further 10-12 mins, or until salmon is cooked to your liking.

Step 5

Garnish with extra sesame seeds. Serve with pak choy.

Lara Carlucci Editorial Assistant

Lara is an Editorial Assistant to the Food Editor for New Idea, New Idea Food, Woman’s Day, Take 5, and That’s Life, and an Assistant and Writer for Diabetic Living. A self-proclaimed food lover and qualified wordsmith, she has a passion for flair for food both on and off the page. When she’s not exclaiming ‘yum!’ for a living or tapping away at the keys, find her frolicking around the streets of Sydney, sampling food, and enjoying a cheeky ice-cream at every given opportunity!