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Ingredients

1 small red onion, cut into thin wedges
4 (about 180g each) salmon fillets
270ml can coconut milk
185g jar Malaysian laksa paste
60ml (1/4 cup) gluten-free chicken stock
1 large lime, rind finely grated, juiced
1 bunch baby bok choy, quartered
1/2 cup fresh coriander sprigs
55g (1 cup) bean sprouts
1 long fresh green chilli, thinly sliced
200g bean thread vermicelli, blanched, to serve
Lime wedges, extra, to serve

Method

Step 1 Preheat the oven to 200C/180C fan forced. Lightly grease a shallow ovenproof dish. Place the onion and salmon in the prepared dish. Place milk, laksa paste, stock, lime rind and juice in a large jug. Stir to combine. Pour the laksa mixture over the salmon and bake for 10 minutes.
Step 2 Add the bok choy to the dish. Bake for a further 5 minutes or until the salmon is just cooked through and vegetables are tender-crisp.
Step 3 Scatter the coriander, bean sprouts and chilli over the salmon. Serve with bean thread vermicelli and extra lime wedges.

No fuss salmon laksa tray bake

How to make No fuss salmon laksa tray bake

Ingredients

Method