This Hairy Bikers salmon tray bake is a light, zesty one-pan dinner with salmon fillets, new potatoes, asparagus, cherry tomatoes, and lemon. It takes 15 minutes to prep, 45 minutes in the oven, and serves 4. From the Hairy Bikers’ One Pot Wonders collection.
I make this most weeks in summer when I can’t be bothered with a full cook-up. Everything goes on one tray, the oven does the work, and there’s barely any washing up. It works just as well with trout if you can’t get salmon.
Why Does This Salmon Tray Bake Work So Well?
Potatoes go in first – they need 20 minutes head start before anything else hits the tray. This means crispy edges on the potatoes and perfectly cooked salmon at the same time.
Lemon slices on top of the fish – the lemon steams into the salmon as it bakes, keeping the flesh moist without adding any liquid to the tray. It also stops the top of the fillet drying out.
Minimal oil, maximum flavour – just 2 tablespoons of olive oil for the whole tray. The cherry tomatoes burst and release their juices, which mix with the lemon and oil to create a natural sauce.
For another easy one-pan fish dinner, the Hairy Bikers cod wrapped in Parma ham takes a similar low-effort approach.
What Variations Can You Try?
- Mediterranean – add black olives, capers, and red onion wedges to the tray. Scatter fresh basil over the top after baking.
- Creamy – skip the lemon slices on top. After baking, spoon a mix of crème fraîche, wholegrain mustard, and dill over the salmon.
- Asian/teriyaki – replace the olive oil with sesame oil, add a drizzle of soy sauce over the salmon, and scatter sliced spring onions and sesame seeds after baking.
- Pesto – spread a tablespoon of green pesto on top of each fillet before it goes in the oven. The pesto forms a crust as it bakes.
- With different veg – swap asparagus for tenderstem broccoli, green beans, or courgette slices. Add them at the same stage (10 min before the salmon).
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
- Halve the potatoes evenly – uneven pieces mean some are raw while others burn. Cut them roughly the same size so they cook at the same rate.
- Pat the salmon skin dry – if using skin-on fillets, dry the skin with kitchen paper before oiling. Wet skin goes rubbery. Dry skin goes crispy.
- Don’t crowd the tray – everything needs space or it steams instead of roasts. Use two trays if needed.
- 12 minutes for the salmon, not more – salmon goes from perfect to dry in under 2 minutes. Check at 12 min. If it flakes with a fork, it’s done.
- Squeeze the lemon wedges at the table – the slices on top are for steaming while it bakes. The fresh wedges on the side give a sharper, brighter hit of acidity.
What Should You Serve with Salmon Tray Bake?
- As it is – this is a complete meal on one tray. Potatoes, veg, and protein sorted. No sides needed.
- Green salad – rocket or watercress with lemon vinaigrette if you want something fresh alongside.
- Crème fraîche and dill – a spoonful on top of the hot salmon. The cold cream against the warm fish works well.
- Crusty bread – for mopping up the tomato and lemon juices on the tray. Don’t waste them.
Before this, try a Hairy Bikers smoked haddock chowder as a starter if you’re doing a fish-themed dinner.
How Do You Store Salmon Tray Bake Leftovers?
- Fridge – airtight container, up to 2 days. Flake the leftover salmon into a salad for lunch rather than reheating it. Reheated salmon dries out quickly.
- Freezer – not recommended. The salmon texture goes mushy and the asparagus/tomatoes don’t hold up after thawing.
Meal prep note – you can prep the potatoes and veg on the tray in advance (cover with cling film, refrigerate for up to 24 hours). Add the salmon fresh when you’re ready to bake. The Hairy Bikers salmon and spinach en croute is a better option if you need something that reheats well.
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
Yes. Green beans, tenderstem broccoli, courgette, bell peppers, and red onion all work. Roast hard veg with the potatoes first; add softer veg later.
Thaw it fully in the fridge overnight and pat very dry first. Frozen fillets release water onto the tray and steam the vegetables.
Yes. Trout fillets are slightly thinner so reduce the final bake time to 10 minutes. The flavour is milder but works well with the lemon and asparagus.
4 as a main meal. Use 6 smaller fillets and add extra potatoes if you need to stretch it for more people.
Try More Recipes:
- Hairy Bikers Salmon and Spinach En Croute
- Hairy Bikers Fish Pie Recipe
- Hairy Bikers Halloumi Tray Bake 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.
