Keeping an anti-inflammatory diet can be challenging at the best of times, but during lockdown it’s incredibly difficult. With everyone at home and having to constantly feed my family, it’s hard to find meals that everyone will eat as well as being compatible with my diet to prevent an Endo flare up.

I recently discovered this fantastic recipe that I’ve adapted to my restricted diet. Not only is it a huge hit with the kids, but it’s also incredibly simple, placing all ingredients in one roasting tin and in to the oven!

Vegetable and Honey Roasted Salmon Tray Bake

200g tenderstem broccoli
125g asparagus spears
200g sugar snap peas
200g frozen peas
1 teaspoon salt
1 tablespoon sesame oil
4 salmon fillets
½ tablespoon organic coconut amino sauce (found in health food stores). The original recipe uses soy sauce. If you aren’t soy intolerant then you might wish to use soy instead.
½ tablespoon sesame oil
½ tablespoon organic honey
1 chilli finely sliced to serve (not a good option with Endo)

For the dressing:
6cm ginger grated
1 lime juice
1 tablespoon sesame oil
Handful of toasted cashew nuts, roughly chopped
1 red chilli to garnish (not recommended as part of anti-inflammatory diet)


  • Preheat the oven to 180° fan/gas 6
  • Mix the broccoli, asparagus, sugar snap peas, frozen peas, sea salt and sesame oil in a roasting tin
  • Place the salmon fillets on top of the vegetables.
  • Mix together coconut amino sauce, sesame oil and honey. Spread over each salmon fillet.
  • Roast in the oven for 20-25 minutes
  • Mix together all the ingredients for the dressing and pour over the vegetables once they’re cooked. Scatter over the chopped nuts and chilli.
  • Serve as it is for a carb-free dinner or with rice.
    (If serving with rice, try soaking in water for 8 hours before cooking to aid digestion)