Traybaked salmon, vegetables and preserved lemons

On busy days (or during a lazy weekend) an oven-baked dinner is a gift from heaven. With this easy recipe you will whip up an healthy dish on the table. The salmon provides omega-3 and the crispy vegetables will give you a serious vitamin boost!


– 4 salmon fillets
– 20 cherry tomatoes
– 250g mushrooms
– 200g mangetout peas
– 4 quarters of belberry Moroccan preserved lemons
– 6 slices of fresh ginger or 1 spoon grated ginger
– Roasted sesame seeds
– 3cl sesame oil
– 4,5cl soy sauce
– 4,5cl teriyaki sauce
– Black pepper
– Himalayan Salt

  1. Pre-heat your oven to 200°C.
  2. Put the 4 salmon fillets in an oven dish together with the mushrooms, mangetout peas and cherry tomatoes.
  3. Squeeze the 4 quarts of lemon over the dish and add them to your vegetables (you can also slice them if you want).
  4. Divide the ginger over the dish.
  5. For the sauce; put all the ingredients in a small bowl and stir together.
  6. Pour the sauce over the dish. Sprinkle with sesame seeds and mix thoroughly with your hands.
  7. Put the dish in the 200 ° C preheated oven for 20 minutes.