It can be difficult trying to decide what to make for dinner during the week if you want something both tasty and healthy that will warm you up during the rainy autumn weather.

Mary Berry’sroasted salmon traybake is not only tasty but quick to cook as it only takes 10 minutes to prepare before it cooks in the oven for 20 minutes.

She said: “Packed with Thai flavours and healthy too, this dish has become a firm favourite of mine.

“And it’s so easy to make, as the salmon, sauce and vegetables are all cooked together in one roasting tin in the oven. Thai basil is ideal here but if you don’t have any, coriander works well too.”

This is the perfect midweek meal to make to impress loved ones as all you have do is mix the sauce together and add everything to a roasting tray before it goes in the oven.

Method 

To begin, preheat the oven to 220C (200C Fan or Gas Mark 3.)

Next, prepare the vegetables. Finely chop up the courgettes, chilli, and cauliflower, peppers and banana shallots. Crush the garlic and grate the ginger.

Place the coconut milk, chilli, garlic, ginger, lime juice, fish sauce and Thai paste into a small bowl. Mix everything together and then season with salt and pepper.

Add the cauliflower florets, peppers and shallots into a large roasting tin. Pour one tablespoon oil onto the vegetables and mix well so everything is fully coated.

Pour half the sauce into the roasting tin, season with salt and pepper then drizzle over the honey.

Roast in the oven for about 12 to 15 minutes until the vegetables are beginning to turn a golden brown colour.

Take the tin out of the oven and add the salmon and courgettes. Pour over the remaining sauce then place back in the oven again to cook for 10 more minutes until the salmon is cooked.

Once everything is cooked, sprinkle the Thia basil or coriander over the dish, and your tasty salmon traybake is ready to eat.