Sticky soy and honey roasted salmon with veg

Serves: 4

Prep: 10 minutes

Cook: 25 minutes


200g Tenderstem broccoli

125g Baby corn

200g Sugar snap peas

200g Frozen edamame beans

1 teaspoon sea salt flakes

1 tablespoon sesame oil

Quick cook noodles or rice, to serve (optional; see notes)

For the salmon

500g salmon (as one loin, or 4 fillets)

½ tablespoon good soy sauce

½ tablespoon sesame oil

½ tablespoon honey

For the dressing

6cm ginger, grated

1 tablespoon rice vinegar

1 tablespoon sesame oil

4 spring onions, finely chopped

Handful of cashews, coarsely chopped

2 red chilis, finely sliced (optional)


Preheat the oven to 180°C fan/375°F. Put the broccoli and corn into a large bowl, pour over a kettleful of boiling water, leave to stand for 1 minute, then drain well.

Mix the broccoli, baby corn, sugar snaps, frozen edamame beans, sea salt and sesame oil in a roasting tin. Put the salmon loin in the middle (if using fillets, place around the veg), then mix the soy, sesame oil and honey and spread this over the salmon. Roast for 20–25 minutes until the salmon is cooked through.

While the salmon and veg are cooking, whisk together the ginger, rice vinegar, sesame oil, red chili, cashews, and spring onions together. Once the salmon is cooked, pour the dressing over the vegetables. Taste and adjust the lime juice and salt as needed and serve hot.


For the coating on the salmon, I’ve used Clearspring Umami with Ginger and it saved time and was delicious.

I served this with wholegrain rice vermicelli and it was delicious. If serving with rice noodles, you may want to double the dressing and keep half to serve at the table with the noodles.

You can substitute any veg you like! The original recipe from Rukmini Iyer calls for asparagus rather than the baby corn and peas instead of edamame. I always use what I have around and save a trip to the store!

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