Lemon Salmon and Asparagus Traybake

Roasted salmon fillets, asparagus and thinly sliced new potatoes, all cooked on one tray with lemon and herbs.

TIME BREAKDOWN
Prep: 10 min
Cook: 20 min
Total: 30 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 600g baby new potatoes, very thinly sliced
  • 3 tbsp olive oil
  • 4 skinless salmon fillets
  • 200g asparagus spears, woody ends trimmed
  • 1 lemon, sliced
  • 3 cloves garlic, sliced
  • 1 tsp dried dill or fresh dill
  • Salt and black pepper to taste
  • Lemon wedges, to serve

Method

  1. Preheat the oven to 220°C (200°C fan). Toss the potato slices with 2 tbsp of the oil, salt and pepper on a large baking tray. Spread in a single layer and roast for 10 minutes.

  2. Remove the tray and push the potatoes to the edges. Place the salmon in the middle, season and top with lemon slices and garlic.

  3. Scatter the asparagus around the salmon, drizzle everything with the remaining oil and sprinkle with the dill.

  4. Roast for 10 to 12 minutes until the salmon is just cooked through and the potatoes are golden.

  5. Serve with lemon wedges.