Salmon Tray Bake with Vegetables
Salmon tray bake with vegetables gives you a full dinner on one tray, with very little washing up. The potatoes go in first because they take longest, the broccoli and pepper follow, and the salmon goes in for the last 10–12 minutes so it stays moist rather than dry. It is on the table in about 40 minutes and suits a weeknight when you want fish without much fuss.
- Total
- 42 min
- Prep
- 10 min
- Cook
- 32 min
- Serves
- 4
- Per serving
- 400kcal
Buying and preparing salmon tray bake with vegetables
Choose fillets of the same thickness, ideally with the skin on, which protects the flesh from the heat of the tray. If they are frozen, defrost them in the fridge overnight. Cut the potatoes small and even, as they need the longest in the oven, and dry the fish well with kitchen paper so it roasts rather than steams.
Method for salmon tray bake with vegetables
Tap a time to start a timer.
- Start the potatoes Preheat the oven to 200°C (180°C fan), gas 6. Cut the potatoes into 2cm pieces, halving or quartering as needed. Toss them on the tray with 1 tbsp of the oil and ¼ tsp of the salt. Roast for .
- Prepare the rest While the potatoes roast, cut the pepper into 3cm chunks and the broccoli into small florets. Pat the salmon dry with kitchen paper and season with the remaining salt and the black pepper.
- Add the vegetables Take the tray out, toss the broccoli and pepper with the remaining oil and push everything together to make room. Return to the oven for .
- Add the salmon Nestle the fillets skin-side down among the vegetables and lay 2 lemon slices on each. Roast for , depending on thickness, until the flesh is opaque and flakes easily with a fork.
- Serve The potatoes should be tender and golden at the edges. Squeeze a lemon wedge over each portion and serve straight from the tray.
How to tell it is done, and ideas for changing it
The salmon is ready when the thickest part turns from translucent to pale pink and opaque, and a fork pulls the flakes apart without any resistance. A squeeze of lemon is all the sauce it needs.
For something more special, try salmon with hasselback potatoes. If someone at the table does not eat fish, a chicken bake with vegetables uses the same one-tray idea.
Common problems and fixes for Salmon Tray Bake with Vegetables
- The potatoes are still hard when the salmon is ready.
- The pieces were too big. Cut them to about 2cm, and check with a knife before adding the fish. If they need longer, give them an extra 5–10 minutes before the salmon goes on.
- The salmon is dry and chalky.
- It has been in the oven too long. Take it out as soon as the flesh turns opaque, and use fillets of even thickness so they finish at the same time.
- The vegetables steam rather than roast.
- The tray is too crowded. Use a tray of about 40 x 30cm, spread the vegetables in one layer and use a second tray if you are doubling the recipe.
Frequently asked questions about Salmon Tray Bake with Vegetables
How long does salmon take to cook on a tray bake?
Fillets of about 125g take 10–12 minutes at 200°C (180°C fan), gas 6. The flesh should be opaque all the way through and flake easily.
Can I use frozen salmon?
Yes, but defrost it fully in the fridge first, which takes overnight. Pat it very dry before it goes on the tray, or the extra water will make the vegetables soggy.
What other vegetables can I use?
Asparagus, green beans, courgettes and cherry tomatoes all work. Add soft ones, such as tomatoes or courgettes, with the fish rather than earlier.
How do I store and reheat leftovers?
Cool quickly, then keep covered in the fridge and eat within 1 day. Reheat until steaming hot all the way through, ideally in the oven rather than the microwave to keep the vegetables from going soft.
How did you like the recipe?
4.9 / 5 · 44 ratings
