One‑pan salmon traybake
Simple, speedy traybake of salmon, baby potatoes, green beans and cherry tomatoes with a lemon‑Dijon glaze — midweek supper sorted.
This one‑pan salmon traybake is kitchen common sense: everything roasts together so the oven does the heavy lifting and tidy-up is a doddle. It’s bright enough for guests, quick enough for a weekday.
Parboiling the potatoes first means you get tender, crisped potatoes without leaving the salmon in too long. The lemon‑Dijon glaze keeps the fish glossy and gives the veg a gentle lift — nothing fussy, all flavour.
Ingredients
- 4 salmon fillets — about 150–180 g each, skin on if available
- 600 g baby potatoes
- 200 g green beans — trimmed
- 250 g cherry tomatoes — halved if large
- 1 brown onion — medium, cut into wedges
- 3 garlic cloves — peeled and finely chopped
- 45 ml olive oil
- 30 ml Dijon mustard
- 15 ml honey
- 5 ml smoked paprika
- 10 ml sea salt — total for the recipe
- 5 ml black pepper — freshly ground
- 15 g fresh parsley — roughly chopped
- 1 lemon — zest and juice
Equipment
- large baking tray
- saucepan
- mixing bowl
- kitchen thermometer (optional)
Instructions
Preheat the oven to 200°C fan/220°C conventional. Fill a saucepan with water and bring to a rolling boil.
Add the baby potatoes to the boiling water with 1 tsp of the sea salt and cook until just tender when pierced with a knife — about 10 minutes. Drain and leave to steam-dry for 1–2 minutes.
While the potatoes cook, trim the green beans, halve the cherry tomatoes if needed, peel and cut the brown onion into wedges, and finely chop the garlic.
Halve or quarter the drained potatoes depending on size. In a large bowl combine the potatoes, brown onion wedges, 30 ml olive oil, smoked paprika, 1 tsp sea salt and half the black pepper. Toss to coat evenly.
Spread the potatoes and onion in a single layer on a large baking tray and roast on the middle shelf for 20 minutes to get colour and start crisping.
Meanwhile whisk together the remaining 15 ml olive oil, Dijon mustard, honey, the zest and juice of the lemon, the remaining 0.5 tsp sea salt, the rest of the black pepper and the chopped fresh parsley to make a glossy glaze.
Remove the tray from the oven, push the potatoes and onion to the edges and place the salmon fillets skin-side down in the centre. Scatter the cherry tomatoes and green beans around the fish. Spoon or brush two-thirds of the lemon‑Dijon glaze over the salmon and drizzle a little over the veg. Reserve the rest for serving.
Return the tray to the oven and roast for 12–15 minutes until the salmon is just cooked through — the flesh should be opaque and flake easily with a fork. Cooking time will depend on thickness.
Remove the tray, spoon over any resting glaze, leave to rest for 3 minutes, then scatter over the remaining parsley and serve from the tray.
Tips
- Parboil the potatoes until just tender — if they’re undercooked they’ll be hard; if they’re overcooked they’ll collapse in the oven.
- Use skin‑on fillets and roast skin-side down; the skin helps keep the fish intact during cooking and crisps nicely if you finish under a hot grill for 1–2 minutes (optional).
- If your oven has hot spots rotate the tray once during the first roast to get even colouring on the potatoes.
- Make the glaze up to 24 hours ahead and keep chilled; bring back to room temperature before using.
- Leftovers keep in the fridge for 48 hours; reheat gently in a low oven (160°C fan) to avoid drying the salmon.
Substitutions
salmon fillets → trout fillets in the same quantity
Stays closebaby potatoes → 400 g sweet potato, cut into 2 cm chunks (roast time may be slightly longer)
Noticeably differentgreen beans → asparagus spears, woody ends removed
Stays close
Nutrition
Per serving · estimated
- 525
- Calories
- 34 g
- Protein
- 30 g
- Carbs
- 30 g
- Fat
- 5 g
- Fibre
- 6 g
- Sugar
- 420 mg
- Sodium
FAQ
Can I use frozen salmon?
You can if it’s properly thawed in the fridge overnight and patted dry before baking. Do not cook from frozen in this traybake or the timing will be wrong.
How do I know when the salmon is done?
The flesh should be opaque and flake with a fork. For exactness use a thermometer — 50–52°C gives a moist fillet.
Can I skip parboiling the potatoes?
Skip it only if your potatoes are very small (under 20 mm) or you’re prepared to roast the tray for an extra 25–30 minutes; parboiling saves time and ensures even cooking.
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