This easy Hairy Bikers Salmon Tray Bake is a perfect all-in-one weeknight dinner, made with tender salmon fillets, new potatoes, cherry tomatoes, and asparagus. This recipe creates a vibrant and healthy meal where the salmon becomes flaky and moist amongst zesty, perfectly roasted vegetables. Ideal for a quick and delicious summer supper with minimal washing up, this recipe generously serves 4 people.
Hairy Bikers Salmon Tray Bake Ingredients
- 500g (1lb 2oz) baby new potatoes, halved
- 2 tbsp olive oil
- 4 salmon fillets (about 150g/5½oz each), skin-on or skinless
- 200g (7oz) asparagus spears, woody ends trimmed
- 250g (9oz) cherry tomatoes on the vine
- 1 lemon, half sliced, half cut into wedges for serving
- Salt and freshly ground black pepper
How To Make Hairy Bikers Salmon Tray Bake
- Prepare the potatoes: Preheat your oven to 200∘C (180∘C Fan / Gas Mark 6). Place the halved new potatoes on a large baking tray, drizzle with 1 tablespoon of the olive oil, and season well with salt and pepper. Toss everything together to coat the potatoes.
- Give the potatoes a head start: Spread the potatoes out in a single layer and roast them on their own for 20 minutes until they are beginning to soften and turn golden brown at the edges.
- Add the other vegetables: Remove the tray from the oven. Add the asparagus spears and the cherry tomatoes to the tray with the potatoes. Drizzle with the remaining tablespoon of olive oil and gently toss to coat. Return the tray to the oven and roast for another 10 minutes.
- Add the salmon fillets: Remove the tray from the oven again. Make four spaces amongst the vegetables and place the salmon fillets, skin-side down if they have skin, on the tray. Season the fillets with salt and pepper and lay a slice or two of lemon on top of each one.
- Finish the bake: Return the tray to the oven for the final time. Bake for 12–15 minutes, depending on the thickness of your fillets. The salmon is ready when it is opaque and flakes easily with a fork, and the vegetables are tender.
- Serve immediately: Serve the salmon and roasted vegetables straight from the tray, with the extra lemon wedges on the side for squeezing over.
Recipe Tips
- Give the Potatoes a Head Start: This is the most important step for a perfectly timed tray bake. Hard root vegetables like potatoes take much longer to cook than salmon or asparagus. Roasting them first ensures everything is cooked to perfection at the same moment.
- Don’t Overcook the Salmon: Salmon can go from perfectly moist and flaky to dry and disappointing in just a minute or two. Keep a close eye on it during the final stage of baking. It’s cooked through when it flakes easily with a fork and its colour has turned from translucent to opaque pink.
- Use a Large Baking Tray: Don’t crowd the pan! Spreading all the ingredients out in a single layer on a large baking tray allows the hot air of the oven to circulate freely, properly roasting everything and giving you nicely browned vegetables instead of steamed ones.
- Pat the Salmon Skin Dry: If you are using skin-on salmon fillets, patting the skin thoroughly dry with a paper towel before adding oil and seasoning will help it to become wonderfully crisp and delicious in the oven.
What To Serve Salmon Tray Bake
This salmon tray bake is designed to be a complete, balanced meal all on one pan, making it a perfect fuss-free dinner. However, if you would like to add a little something extra, a dollop of fresh green pesto or a spoonful of crème fraîche on top of the cooked salmon is delicious. A simple side salad with a light vinaigrette would also be a lovely, fresh accompaniment.
How To Store Salmon Tray Bake Leftovers
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The leftover cooked salmon is delicious flaked and tossed through a salad for lunch the next day. Reheat gently in the microwave, being careful not to overcook the salmon further.
- Freeze: Freezing is not recommended for this recipe. The texture of the cooked salmon and the roasted vegetables, particularly the tomatoes and asparagus, will not be pleasant after thawing.
Hairy Bikers Salmon Tray Bake Nutrition Facts
- Serving Size: 1 serving
- Calories: 485 kcal
- Total Fat: 25g
- Saturated Fat: 5g
- Cholesterol: 95mg
- Sodium: 250mg
- Total Carbohydrate: 28g
- Dietary Fiber: 6g
- Sugars: 7g
- Protein: 35g
Frequently Asked Questions
- Can I use different vegetables for this tray bake? Yes, this recipe is very flexible. You could swap the asparagus for green beans or tenderstem broccoli. You could also add sliced bell peppers or red onion wedges with the potatoes at the start of cooking. Just be mindful of the different cooking times for different vegetables.
- Can I use frozen salmon fillets? For the best results, it is recommended to use fresh or fully thawed salmon fillets. This ensures the salmon cooks evenly and doesn’t release excess water onto the tray, which would steam the vegetables. If using frozen salmon, thaw it completely in the refrigerator overnight and pat it very dry before use.
- How do I know when the salmon is cooked perfectly? The most reliable way to check is to gently press the thickest part of the fillet with a fork. If it flakes apart easily, it’s ready. Visually, the flesh will have turned from a translucent, deep pink to a lighter, opaque pink throughout.
- Could I add other flavourings to this dish? Absolutely. For a more Mediterranean feel, scatter over some black olives and capers when you add the tomatoes. For a little kick of heat, sprinkle a pinch of chilli flakes over the vegetables. A few smashed garlic cloves tossed with the potatoes at the beginning would also be delicious.
Try More Recipes:
- Hairy Bikers Roasted Vegetable Lasagne Recipe
- Hairy Bikers Lancashire Hotpot Recipe
- Hairy Bikers Pease Pudding Recipe
Hairy Bikers Salmon Tray Bake Recipe
Description
A healthy, delicious, and easy all-in-one meal from the Hairy Bikers. This Salmon Tray Bake features tender, flaky salmon fillets roasted alongside new potatoes, asparagus, and cherry tomatoes for a perfect weeknight dinner with minimal washing up.
Ingredients
Instructions
- Prep: Preheat oven to 200∘C (180∘C Fan). Toss the halved potatoes with 1 tbsp olive oil, salt, and pepper on a large baking tray.
- Roast Potatoes: Roast the potatoes for 20 minutes until starting to soften.
- Add Veg: Add the asparagus and tomatoes to the tray, drizzle with the remaining oil, and roast for another 10 minutes.
- Add Salmon: Make space on the tray for the salmon fillets. Season them and top with lemon slices.
- Finish Baking: Return to the oven and bake for a final 12-15 minutes, until the salmon is cooked through and flaky. Serve immediately with lemon wedges.
