Easy Salmon & Spring Vegetable Tray Bake
A tray bake is Spring’s answer to a one-pot, or in this case one-pan, dinner. We have some version of this tray bake in my house at least once a week. This is a flexible recipe so use it as a starting point and adjust based on your preferences.
You can really use whatever fish you prefer. We’re west coast natives so we tend to love salmon. That said, I have used cod, halibut, and trout recently, all to a good result. I typically have some sort of olive tapenade, sun-dried tomato pesto, or chermoula spread in my fridge which I love to slather on the salmon before baking. That said, leaving it off is ok too, just a good drizzle of olive oil and a sprinkle or salt & pepper will be great.
The vegetables can also be flexible based on your preference. This recipe calls for potatoes, asparagus, and tomatoes but green beans or broccoli could just as easily stand in. The best part about this dinner is you have a protein, starch, and plenty of veg all on one platter so there is no need for anything else. The meal truly is complete ‘as is’. I hope you enjoy!
Salmon & Spring Vegetable Tray Bake
Serves 4
4, 6oz portions salmon fillets
4 Yukon gold potatoes
2 bunches asparagus, ends trimmed
1 pint cherry or grape tomatoes
1 handful pitted kalamata olives (optional)
1 lemon, thinly sliced
4 TB chermoula, pesto, or tapenade (optional)
2 tsp kosher salt
1/2 tsp freshly ground black pepper
4 TB extra virgin olive oil
Preheat the oven to 400°F. Line a baking sheet with parchment.
Slice the potatoes into 1/8-inch thick rounds. Scatter around the edges of the tray, leaving space in the middle for the salmon. Trim the ends off the asparagus and arrange them on top of the potatoes. Scatter the cherry tomatoes (whole) over the top of both potatoes and asparagus. Scatter a handful of olives over the top of all. Sprinkle all the veg with salt & pepper and drizzle with olive oil. Toss gently to coat everything thoroughly.
Lay the salmon fillets in the center of the tray. Season with salt & pepper and spread on the chermoula, pesto, or tapenade, if using. Drizzle the fish with a bit more olive oil. Arrange lemon slices in and around vegetables.
Roast for about 25 minutes until potatoes are tender and salmon is cooked through.
