Try my Salmon Tray Bake recipe — a simple, satisfying sheet-pan dinner of salmon and roasted vegetables. Ready in around 40 minutes with just 10 minutes of prep, this dish is naturally gluten-free, heart-healthy and perfect for busy weeknights.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Salmon Tray Bake
- Substitutions
- Variations
- How to make Salmon Tray Bake
- Leftovers
- Recipe FAQs
- More Salmon recipes
- You might also like
- Rate it…
- Salmon Tray Bake Recipe
Why this recipe works
Sheet-pan meals are one of my go-to solutions: easy, minimal washing up and reliably tasty. This salmon tray bake combines flaky fish with caramelised new potatoes, roasted broccoli and burst cherry tomatoes for a balanced meal full of flavour and texture.
It’s quick to assemble and ideal for evenings when you want something healthy and filling without a lot of fuss.
Ingredients to make Salmon Tray Bake
For the salmon:
- Salmon fillets: Keep the skin on for best results.
- Olive oil: Helps the seasoning stick and aids roasting.
- Garlic cloves: Minced, they add depth to the flavour.
- Italian herbs: A mix of basil, oregano and rosemary works well.
- Lemon juice: Adds a fresh citrus lift.
- Salt and pepper: To taste, to enhance the other flavours.
For the vegetables:
- Olive oil: For roasting the vegetables.
- Baby potatoes: Halved so they crisp on the outside and stay fluffy inside.
- Broccoli: Cut into florets; it roasts beautifully alongside the fish.
- Cherry tomatoes: Halved or left whole to burst when roasted.
- Salt and pepper: Simple seasoning to let the roasted flavours shine.
Additional:
- Lemon slices: Place on top of the salmon while it bakes for extra zing.
- Chopped parsley: A light garnish to finish the dish.
See the recipe card below for exact quantities.
Substitutions
- Lime for lemon: Use lime juice if you prefer its slightly different citrus note.
- Vegetables: Use whatever you have: asparagus, green beans, peppers, sweet potato, tenderstem broccoli, or spring onions are all great options.
Variations
- Spicy: Add red pepper flakes or a curry spice blend to the marinade for heat and complexity.
- Deluxe: Serve with a mustard-dill or lemon-dill sauce for a restaurant-style finish.
- Kid friendly: Swap the fish for chicken or keep the veg simple to suit younger palates.
How to make Salmon Tray Bake
Step 1: Prepare the vegetables. Mince the garlic, halve the baby potatoes, cut broccoli into florets and halve the cherry tomatoes.
Step 2: Marinate the salmon. Place fillets skin-side down in a dish, drizzle with olive oil, then rub with minced garlic, Italian herbs and lemon juice. Season with salt and pepper and set aside while the potatoes begin to cook.
Step 3: Preheat the oven to 200°C (390°F). Spread the halved potatoes on a rimmed baking tray lined with parchment, drizzle with half the olive oil, season with salt and pepper, and bake for 25 minutes until golden.
Step 4: Remove the tray from the oven, add the marinated salmon fillets, scatter the broccoli and cherry tomatoes around the fish, top with lemon slices and return to the oven for 15 minutes or until the salmon flakes easily with a fork.
Hint: Arrange the ingredients neatly for even cooking and an attractive presentation.
Leftovers
Store leftovers in an airtight container in the fridge for 2–3 days. Reheat gently in the oven or microwave.
Recipe FAQs
This tray bake works as a complete meal, but you can serve it with a simple salad, rice, noodles or some crusty bread to soak up the juices.
Marinating while the potatoes bake — about 25–30 minutes — is usually enough. You can marinate longer if you like, but this timing suits quick weeknight cooking.
More Salmon recipes
- Air Fryer Salmon
- Asian Salmon Skewers
- Baked Christmas Salmon
- Salmon and Broccoli Pasta
- Salmon Burgers
- Salmon Fishcakes
- Salmon Noodles
- Salmon Pie
- Salmon Risotto
You might also like
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Rate it…
Made this Salmon Tray Bake? Please leave a star rating and a comment to let me know how it went. I love hearing feedback and it helps others find the recipe.
Salmon Tray Bake
Ingredients
For the salmon:
- 4 salmon fillets, skin on
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 tsp Italian herbs
- 1 tbsp lemon juice
- Salt and pepper, to taste
For the vegetables:
- 2 tbsp olive oil
- 450 g baby potatoes, halved
- 300 g broccoli, cut into florets
- 8 cherry tomatoes
- Salt and pepper, to taste
Additional:
- Lemon slices
- Chopped parsley
Instructions
-
Prepare the vegetables: mince the garlic, halve the potatoes, cut broccoli into florets and halve the cherry tomatoes.
-
Marinate the salmon: place fillets in a dish, drizzle with olive oil, then coat with garlic, Italian herbs and lemon juice. Season with salt and pepper and set aside.
-
Preheat the oven to 200°C (390°F). Spread the potatoes on a rimmed baking tray lined with parchment, drizzle with half the olive oil, season and bake for 25 minutes.
-
Remove the potatoes from the oven, add the salmon to the tray, scatter the broccoli and cherry tomatoes, top with lemon slices and bake for 15 minutes or until the salmon flakes easily.
Notes
Substitutions & Variations: Options are listed in the post above.
To Store: Keep in an airtight container in the fridge for 2–3 days. Reheat in the oven or microwave.
To Freeze: Freeze leftovers in an airtight container for up to three months. Defrost in the fridge before reheating.
Tip 1: Try different sauces—honey, soy or a dijon mustard dressing all work well.
Tip 2: For a smaller portion, the air fryer is a great option and cooks faster.
Tip 3: You can swap the protein for chicken or beef if you prefer; tray bakes are versatile and forgiving.