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Whole-Food Lemon Salmon Tray Bake

Roast salmon, crisp baby potatoes, green beans and bursting tomatoes with lemon and dill. Recognisable ingredients, one tray and nothing pretending to be food.

Prep12 mins
Cook28 mins
Serves4
DifficultyEasy
Start cooking ↓
Roast salmon tray bake with baby potatoes green beans tomatoes lemon and dill
TooGut pickFlexible, practical, genuinely delicious.

A good tray bake is not just throwing everything together and hoping. Potatoes need a head start, beans need less time and salmon needs less again. Staggering the tray gives every ingredient the finish it deserves.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

Salmon tray

  • 800 gbaby potatoes, halved
  • 3 tbspextra virgin olive oil
  • 720 gskin-on salmon fillets
  • 250 ggreen beans, trimmed
  • 250 gcherry tomatoes
  • 2 clovesgarlic, thinly sliced
  • 1 lemon, sliced into wedges
  • ½ cupfresh dill
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Give potatoes a head start

Heat the oven to 220°C. Toss potatoes with 2 tablespoons oil, salt and pepper on a large tray. Roast cut-side down for 18 minutes.

Add the vegetables

Turn potatoes. Add beans, tomatoes and garlic with remaining oil. Roast for 6 minutes.

Make room for salmon

Push vegetables aside and place salmon skin-side down. Season and tuck lemon wedges around the tray.

Roast just to done

Roast for 9 to 12 minutes until salmon flakes at the thickest point but remains moist in the centre.

Finish fresh

Rest for 3 minutes, then scatter with dill and squeeze over the roasted lemon. Spoon tray juices over each serve.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,520 kJ

Protein39 g

Carbohydrate38 g

Fibre8 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Large heavy oven tray
  • ✓ Fish spatula
  • ✓ Sharp knife
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