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Teriyaki Salmon Udon Traybake

Teriyaki Salmon Udon Traybake

with Bell Pepper, Young Pea Pods and Carrot
Recipe Development Team
Recipe Development TeamUpdated on June 02, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
510 kcal
Protein
: 
31.4g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Cereals containing gluten
  • Wheat
  • Soya
  • Soya
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200 grams

Salmon Fillets

(Contains: Fish)

1 sachet(s)

Thai Style Spice Mix

1 unit(s)

Carrot

1 unit(s)

Bell Pepper

2 unit(s)

Garlic Clove

80 grams

Young Pea Pods

220 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

75 grams

Teriyaki Sauce

(Contains: Soya May contain traces of: Soya)

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

Not included in your delivery

1 tbsp

Honey

Energy (kJ)2133 kJ
Energy (kcal)510 kcal
Fat17.4 g
of which saturates3.2 g
Carbohydrate58.9 g
of which sugars26 g
Dietary Fibre8.9 g
Protein31.4 g
Salt3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Garlic Press
•Baking Paper
•Bowl
•Kettle
•Colander

Instructions

PDF
Roast the Carrot
1

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

Trim the carrot (no need to peel). Cut into roughly 1cm wide, 5cm long batons. Add to a baking tray, drizzle with oil, season with salt and pepper and toss to coat.

When the oven is hot, roast the carrot on the middle shelf until cooked through, 30-35 mins.

Prep the Veg
2

Meanwhile, lay the salmon fillets, skin-side down, onto a lined baking tray. Drizzle with oil and sprinkle over the Thai style spice mix. Season with salt and pepper, then rub to coat.

Roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle. 

Meanwhile, cut the bell pepper into thin strips.

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

Add the Veg
3

When the carrot has 10 mins remaining, remove the tray from the oven. 

Pop the sliced pepper and pea pods alongside the carrot. Drizzle with oil and sprinkle over the garlic. Season with salt and pepper, then toss to coat. Return to the oven for the remaining cook time, 10-12 mins.

Cook the Udon
4

Meanwhile, boil a full kettle.

Pop the udon noodles into a large bowl. Pour over the boiling water to cover the noodles. Leave for 2-3 mins, then gently tease apart with a fork. 

Drain in a colander.

Bring it all Together
5

Add the udon noodles, teriyaki sauce and soy sauce to the tray with the roasted veg. Toss to coat. 

Serve Up
6

Share the noodles between your serving bowls.

Top with the salmon fillets. Drizzle over the honey (see pantry for amount).

Drizzle over any remaining sauce from the tray.

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