This one-tray baked salmon with summer vegetables makes a delicious dinner with only 5 minutes of prep and virtually no washing up.
So it turns out that I’ve developed a real liking for this super low effort cooking malarky. Looking back through my recent recipes it definitely seems to have become a bit of a theme with me (3-minute lasagne, easy Irish stew, and one-tray roast chicken to name a few).
I feel like I’ve been so busy recently and without a selection of easy dinners to choose from I very much suspect we’d default back to beans on toast several nights a week (we still do that a bit because despite my best cooking efforts it’s one of the boys’ absolute favourites – a fact which hurts me every time they tell me!).
This one-tray baked salmon is really about as easy as it gets when it comes to cooking, a little bit of rough chopping, setting the oven to the right temperature, and remembering to take the food out once it’s done is just about all it needs. I’ve created this recipe to serve 2 (as then it fits nicely in one tray) but you can easily double it up to 4 by overflowing into an extra tray.
One-Tray Baked Salmon
- 2 salmon fillets
- 250 g broccoli - 1 small head
- 125 g asparagus tips - about 10-12 tips
- 300 g new potatoes - 2 generous handfuls
- 2 spring onions
- 1 lemon
- Salt and pepper
- 2 tsp olive oil
- Pre-heat the oven to 220ºC/200ºC fan.
- Chop your potatoes into bite-sized pieces, put the potatoes into your baking tray and toss them in the olive oil (2 tsp).
- Put the potatoes into the oven to bake for 15 minutes.
- While the potatoes are cooking, cut the broccoli into small florets (discarding the stalks), slice the spring onion and slice the lemon (you can also cut it into wedges if you prefer).
- Remove the potatoes from the oven and reduce the oven temperature to 180ºC/160ºC fan. Add the broccoli, spring onions and asparagus tips to the tray and toss them in the oil with the potatoes. Make two spaces between the vegetables and add the salmon fillets (make sure that nothing is piled up as it won't cook properly). Place the lemon slices randomly on top and season with salt and pepper. Return the tray to the oven for 18-20 minutes until the vegetables are tender (the broccoli will still have a decent crunch to it) and the salmon is cooked through.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/Suitable For…
The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.