Asian Spiced Salmon & Coconut Tray Bake
If you're after a nourishing, no-fuss dinner that comes together in under 30 minutes, this Asian Spiced Salmon and Coconut Tray Bake is the perfect choice. Packed with anti-inflammatory ingredients and rich, warming flavours, it’s ideal for busy weeknights when you still want something wholesome and delicious.
This one-pan wonder combines omega-3 rich salmon, immune-boosting sweet potato, and antioxidant-rich coconut milk, all seasoned with fragrant curry spices and earthy shiitake mushrooms. It’s finished with a handful of iron-rich spinach for a burst of green and a boost in fibre to support digestion.
Why You’ll Love This Dish
Rich in anti-inflammatory omega-3s from salmon to support brain, heart, and skin health
Sweet potatoes deliver beta-carotene, which supports immune function and skin integrity
Shiitake mushrooms add umami depth and support immune resilience
Coconut milk provides healthy fats and antioxidants to support metabolism and gut health
Spinach adds iron, fibre, and micronutrients to round out the dish
All cooked in one tray, making cleanup minimal and preparation easy
Perfect For:
Quick, healthy weeknight dinners
Anti-inflammatory and gut-supportive meal plans
Pescatarian and gluten-free diets
Those looking to increase nutrient density without complicating mealtime
This recipe is an excellent example of how nourishing food doesn’t need to be complicated. With just a few simple steps and a handful of wholesome ingredients, you can have a flavourful, balanced meal on the table in no time.
Serves 2 People
Takes 30 Minutes
Ingredients:
2 x wild caught salmon fillets
400g sweet potato, chopped into 1 cm cubes, skins left on
10g dried shitake mushrooms
2 garlic cloves, minced
1 tbsp curry powder
1 tsp sugar/raw honey
2 tsp soy/tamari sauce
400ml (1 tin) coconut milk
200ml (1/2 tin) water
2 cups baby spinach
1 lime, quartered
1. Preheat oven to 200c. In a large deep roasting tin add sweet potatoes and shitake mushrooms, minced garlic, curry powder, sugar, soy and mix well with hands until all vegetables are covered.
2. Pour over coconut milk and water and mix well until all is covered. Lay the salmon fillets on top and place in hot oven for 25 minutes. Until potatoes are soft to touch with fork. Remove from oven, stir through baby spinach and squeeze with fresh lime.
3. Serve up on plates and enjoy.