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Caribbean Jerk Inspired Salmon Traybake

Caribbean Jerk Inspired Salmon Traybake

with Pepper and Green Beans
4.0(111)
Sam Richards
Sam RichardsUpdated on April 02, 2026
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Calories
: 
603 kcal
Protein
: 
28.2g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Mustard
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
serving amount

450 grams

Potatoes

1 sachet(s)

Roasted Spice and Herb Blend

1 unit(s)

Bell Pepper

160 grams

Green Beans

1 unit(s)

Garlic Clove

200 grams

Salmon Fillets

(Contains: Fish)

1 sachet(s)

Caribbean Style Jerk

(Contains: Mustard)

40 grams

Mango Chutney

Not included in your delivery

2 tbsp

Mayonnaise

Energy (kJ)2523 kJ
Energy (kcal)603 kcal
Fat26.9 g
of which saturates4 g
Carbohydrate65.1 g
of which sugars19.2 g
Dietary Fibre10.8 g
Protein28.2 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Garlic Press
•Aluminum Foil
•Baking Paper

Cooking Instructions and Tips

PDF
Roast the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Prep the Veg
2

Meanwhile, halve the bell pepper and discard the core and seeds. Cut lengthways into large wedges.

Trim the green beans. Peel and grate the garlic (or use a garlic press).

Pop your green beans onto a piece of foil with a drizzle of oil, add the grated garlic and season with salt and pepper. Toss the coat. Fold the foil, sealing on all sides to create a parcel.

Flavour the Salmon
3

Pop the green bean parcel onto a large, lined baking tray.

When the oven is hot, roast on the top shelf until tender, 15-20 mins.

When the green beans have cooked for 5 mins, lay the salmon fillets, skin-side down, alongside the beans. Sprinkle with the Caribbean style jerk and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.

Add the pepper to the tray next to the salmon. Drizzle with oil, season with salt and pepper, then toss to coat.

Time to Bake
4

Roast the salmon and veg on the top shelf of your oven for the remaining time, until the veg are tender and the salmon is cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Glaze the Salmon
5

Once cooked, drizzle the mango chutney over the salmon. 

Serve Up
6

Share the salmon, potatoes and roasted veg between your plates.

Serve with the mayo (see pantry for amount) on the side for dipping. 

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