Salmon & Greens Traybake
25 min200 °C
Omega-3 rich salmon with broccoli, peas and lemon. One tray.
Method
- 1
Heat the oven to 200 °C.
- 2
Toss veg with oil and seasoning and roast 8 minutes.8 min
- 3
Add salmon and lemon slices to the tray and roast 12 minutes more.12 min
- 4
Scatter with dill.
One step per screen, read aloud, timers built in.
Per portion
Fibre: 4 gSugar: 4 gSodium: 131 mg
Computed from USDA FoodData Central SR Legacy (April 2018) per-100g values applied to ingredient gram weights derived from stated recipe quantities (grams used directly) or from USDA SR Legacy food_portion.csv household measures (tbsp/tsp/clove/'medium' item references) where recipe used volume/count units — see 'calculation' lines for each ingredient's basis. LOWER-BOUND ONLY: 'salt and pepper'/unspecified salt, unspecified sauces/dressings, and garnish-only items were excluded per instructions (no gram quantity given), so actual sodium (and to a lesser extent kcal/fat/carbs from such omissions) is almost certainly higher than shown. Unspecified/omitted ingredients: dill, salt and pepper: quantity unspecified (null) — EXCLUDED from macro totals (no gram amount given; 'salt' terms excluded per instructions as added salt is unspecified, not assumed)
Calculation sources
- salmon fillet: 160.0 g -> USDA SR Legacy fdc 175167 (Fish, salmon, Atlantic, farmed, raw) - ANALOGUE basis (farmed Atlantic salmon raw profile); raw weight basis
- broccoli florets: 100.0 g -> USDA SR Legacy fdc 170379 (Broccoli, raw)
- green beans: 50.0 g -> USDA SR Legacy fdc 169961 (Beans, snap, green, raw)
- olive oil: 4.5 g -> USDA SR Legacy fdc 172336 (Oil, canola); USDA portion 1 tsp = 4.5 g
- lemon, sliced: 15.0 g -> USDA SR Legacy fdc 167747 (Lemon juice, raw) used as proxy for squeezed/sliced lemon wedge contribution; assumed juice yield ~30 g per whole lemon x q=0.5. Zest nutrient contribution not separately captured (negligible mass).