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Bringing you my new Salmon Tray Bake Recipe! It’s an incredibly simple combination of salmon and roast vegetables that takes 50 minutes in total, with just 10 of that being prep. As a bonus, this Tray Bake Salmon is naturally gluten-free, dairy-free and incredibly healthy! If you love easy salmon dinners, my Air Fryer Salmon with an orange, ginger and garlic marinade is another quick weeknight favourite.

salmon traybake with vegetables.
James Wythe

Salmon Tray Bake at a Glance

James’s tipI find letting the salmon marinate while the potatoes start to bake is plenty, so this is perfect for quick weeknight dinners.

10 minsPrep
40 minsCook
50 minsTotal
4Serves
DinnerBritishDairy freeEgg freeGluten free

Key ingredients

  • Salmon fillets
  • Garlic
  • Baby potatoes
  • Broccoli
  • Cherry tomatoes
  • Herbs

Why you’ll love it

  • One tray and 10 minutes of prep, then the oven does the work.
  • This salmon tray bake is a healthy dinner for busy evenings.
  • Packed with fibre and healthy fats.

Quick summary

This salmon tray bake cooks salmon fillets, baby potatoes, broccoli and cherry tomatoes together on one tray, ready in 50 minutes with just 10 minutes of prep. It serves 4, is naturally gluten free and dairy free, and makes an easy, healthy midweek dinner.

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Why this recipe works

I am a huge fan of a good tray bake. They are so easy to make, need hardly any washing up and this sheet pan salmon is no different! If you prefer chicken, my easy Chicken Traybake uses the same baby potatoes and broccoli and is ready in 35 minutes.

This healthy tray bake is incredibly quick to put together and perfect for those busy evenings when you don’t want to cook much but still need something packed with fiber and healthy fats.

Ingredients to make Salmon Tray Bake

Ingredients to make Salmon Tray Bake.

For the Salmon: 

  1. Salmon Fillets – be sure to leave the skin on.
  2. Olive Oil – is used to hold the seasonings to the salmon and help it roast up in the oven.
  3. Garlic Cloves – are a perfect fit for a salmon and veg meal.
  4. Italian Herbs – generally include some combination of basil, oregano, rosemary, etc.
  5. Lemon Juice – for a citrus taste on the fish.
  6. Salt and Pepper – is used to heighten the other flavours.

For the Vegetables:

  1. Olive Oil – holds the salt and pepper on and helps the veg to roast to perfection.
  2. Baby Potatoes – will end up crispy on the outside and soft in the centre. Short on oven space? My Air Fryer Baby Potatoes are just as crispy.
  3. Broccoli – is a healthy choice and a great pairing for this dish. Cut the florets small so they cook through in 15 minutes. If you like crispy edges, try my 5-minute Air Fryer Broccoli.
  4. Cherry Tomatoes – burst with flavour when they are roasted!
  5. Salt and Pepper – are all that you need – roasted veg have their own intense flavour!

Additional:

  1. Lemon Slices – cook on top of the Salmon Traybake for an extra burst of flavour.
  2. Chopped Parsley – is a simple, yet perfect garnish.

See recipe card for full information on ingredients and quantities.

Substitutions

  • Lemon Juice – Lime will bring a slightly different flavour, but will work in a pinch.
  • Vegetables – Feel free to use whatever you have on hand! Some good choices would be asparagus spears, green beans, olives, tenderstem broccoli, sweet potatoes, peppers, or spring onions. For more ideas, my roasted Mediterranean Vegetables use courgette, aubergine, peppers and cherry tomatoes. In autumn and winter, try sliced leeks or chunks of butternut squash with the potatoes, or a handful of kale for the last 5 minutes. In spring, asparagus spears are lovely.

Variations

  • Spicy – You can go straight spicy with some red pepper flakes or bring a different kind of spice by using curry seasonings.
  • Honey mustard or teriyaki – Swap the herb marinade for 1 tbsp wholegrain mustard mixed with 1 tbsp honey and a little olive oil, or brush the salmon with teriyaki sauce before it goes in the oven. Both turn sticky and golden in the same 15 minutes.
  • Deluxe – You can serve this Salmon and New Potato Tray Bake with my Maple Dijon Dressing or a lemon dill sauce for a deluxe meal. It is lovely drizzled over the roasted veg too. For a quick lemon and dill yoghurt sauce, stir 4 tbsp Greek or dairy-free yoghurt with the juice of half a lemon, 1 tbsp chopped fresh dill and a pinch of salt.
  • Kid friendly – It is easy to swap the veg for whatever suits your kids’ palates! If your family prefers chicken to fish, my Chicken Thigh Tray Bake works the same way with new potatoes, peppers and asparagus.

How to make Salmon Tray Bake

vegetables on a wooden cutting board.

Step 1: First, prepare veggies: mince garlic, cut the baby potatoes in half, cut broccoli into florets, and halve the cherry tomatoes.

salmon marinated with herbs and olive oil.

Step 2: Then, marinate the salmon: Add the salmon skin side down to a large dish. Drizzle it with olive oil and coat it with garlic, Italian herbs, and lemon juice. Season the salmon to taste with salt and pepper. Set the salmon aside.

baby potatoes on a rimmed baking tray lined with parchment paper.

Step 3: Preheat the oven to 200°C (180°C fan, Gas 6, 390°F). Add the potatoes onto a rimmed baking tray lined with parchment paper. Pour half the olive oil on the potatoes. Season the potatoes with salt and pepper and bake for 25 minutes.

Hint: For extra crispy potatoes, spread them out in a single layer and give the tray a shake halfway through their 25 minutes. If your potatoes are on the large side, cut them into quarters so they are tender by the time the salmon is ready.

salmon, broccoli and cherry tomatoes on a baking tray.

Step 4: Remove the potatoes from the oven. Add the marinated salmon to the baking tray. Scatter around the broccoli and cherry tomatoes. Add a few lemon slices on top and bake for 15 minutes or until the salmon flakes easily and is opaque in the middle.

Love salmon and broccoli together? My creamy Salmon and Broccoli Pasta pairs them with lemon and dill for another easy family dinner.

Hint: If you’re feeling fancy, you can turn your baking tray into a work of art by arranging the foods just right.

Leftovers

Leftover Salmon Tray Bake with New Potatoes will keep in the fridge for 2-3 days. Store in an airtight container and reheat in the microwave or oven.

Salmon Tray Bake FAQs

What should you serve with a Salmon Tray Bake?

This tray bake can be a meal in and of itself, but you could also serve it alongside my 5-minute Rocket Salad or a bowl of rice or noodles. A slice of gluten-free crusty bread would also go great.

How long do you need to marinate salmon for?

I find that letting it marinate while the potatoes start to bake is plenty. That will give me at least 30 minutes. You can definitely marinate longer if you prefer, but this system is perfect for quick weeknight dinners. For a different marinade, try my teriyaki Salmon Noodles, ready in 15 minutes.

More Salmon recipes

salmon tray bake with cherry tomatoes, potatoes and broccoli.

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salmon tray bake with vegetables.
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4.60 from 10 votes

Salmon Tray Bake

By: James Wythe
An easy one-tray salmon dinner that is quick to prepare, healthy and family friendly!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4

Equipment

Ingredients 

For the salmon:

  • 4 salmon fillets, skin on
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tsp Italian herbs
  • 1 tbsp lemon juice
  • Salt and pepper, to taste

For the vegetables:

  • 2 tbsp olive oil
  • 450 g baby potatoes
  • 300 g broccoli
  • 8 cherry tomatoes
  • Salt and pepper, to taste

Additional:

  • Lemon slices
  • Chopped parsley
Metric – US Customary

Instructions 

  • First, prepare veggies: mince garlic, cut the baby potatoes in half, cut broccoli into florets, and halve the cherry tomatoes.
  • Then, marinate the salmon: Add the salmon to a large dish. Drizzle it with olive oil and coat it with garlic, Italian herbs, and lemon juice. Season the salmon to taste with salt and pepper.
    Set the salmon aside.
  • Preheat the oven to 200°C (180°C fan, Gas 6, 390°F). Add the potatoes onto a rimmed baking tray lined with parchment paper. Drizzle the potatoes with half the olive oil. Season the potatoes with salt and pepper and bake for 25 minutes.
  • Remove the potatoes from the oven. Add the marinated salmon to the baking tray. Scatter around the broccoli and cherry tomatoes. Add a few lemon slices on top and bake for 15 minutes or until the salmon flakes easily and is opaque in the middle.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 2-3 days. Reheat in the oven or microwave.
To Freeze: Freeze leftovers in an airtight container for up to three months. Defrost in the fridge and then reheat in the microwave or oven.
Tip 1: You can have a lot of fun with mixing up this recipe! Try adding a honey sauce for a sweeter meal. You could add soy sauce and Asian flavourings for a different vibe. A dijon mustard sauce is also a great fit.
Tip 2: If you’re wanting a smaller version of this meal, try cooking it up in the air fryer! It will save you time and energy and you’ll get just what you need!
Tip 3: You can easily trade out the protein in this dish. It would work great with beef or chicken, for instance. Tray bakes are always great because you set it and forget it for the most part!

Nutrition

Calories: 489kcal | Carbohydrates: 27g | Protein: 39g | Fat: 25g | Saturated Fat: 4g | Fiber: 5g | Sugar: 3g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!

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About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

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Recipe Rating




18 Comments

  1. 4 stars
    Great – thank you.
    Agree broccoli undercooked.
    Great to have all in one pan.
    Will substitute another green veg next time.

    Reply

  2. 3 stars
    Tasted nice but the broccoli florets came out under cooked even though they were chopped small . I don’t know what went wrong. They veg was spread out evenly.

    Reply

  3. 5 stars
    Great recipe and can easily be switched around. with different veg. I added some pesto to salmon and then added torn sourdough pitta in last couple of minutes . Great one pan dish! Timings were spot on too and managed not to burn broccoli!

    Reply

  6. 5 stars
    Very nice indeed. I’m a fan of traybaking, and this one really hit the spot.
    (I did put a bit more garlic in as I’m an addict!)
    I made the Maple Dijon dressing to go with it.

    Reply

  7. 5 stars
    Fab tray bake will recommend to my friends,had it twice now & certainly will make it again,
    Thanks James,
    Dorothy

    Reply

  8. 5 stars
    We enjoyed this and will definitely make it again. I had to leave the tomatoes out due to an intolerance, but there was still plenty of flavour.

    Reply