Try Out These 3 Best Meals This Weekend

Delicious, creative, quick (10 minutes prep!) and so easy to whip up and to clean up. Now that's the definition of the best weeknight meal around.

Miso-glazed Salmon and Bak Choy

SERVES: 4

ACTIVE TIME: 10 MINUTES

TOTAL TIME: 20 MINUTES

680g salmon fillet, cut into 4 pieces

2 heads baby bak choy, halved lengthwise

¼ cup oyster sauce

2 tbsp rice vinegar

1 tbsp miso

1 tbsp water

1 tbsp sesame oil

Kosher salt

1 red bell pepper, seeded and cut into rings

85g shiitake mushrooms, thinly sliced

4 scallions, thinly sliced

2 tbsp sesame seeds (optional)

1. Preheat the oven to 200 deg C. Line a rimmed half sheet pan (about 30cm by 60cm) with foil or parchment. Place the salmon, skin-side down, and the bak choy on the pan in a single layer.

2. In a bowl, whisk together the oyster sauce, vinegar, miso and water until smooth. Brush the salmon pieces evenly with 2 tablespoons of the mixture. Rub the bak choy with oil and season each half with a pinch of salt. Toss the bell pepper, mushrooms and scallions in the remaining sauce and place over the salmon.

3. Transfer pan to the oven for 10 to 12 minutes or until salmon is cooked through. Sprinkle with sesame seeds if desired.

Nutrition facts per serving

317 calories, 15g fat (2.2g saturated), 9g carbohydrate, 36g protein, 2g fibre, 753mg sodium

Roasted Broccoli, Radicchio and Chickpeas

SERVES: 4