Salmon, Herb & Lemon Traybake
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Serves:    4  

icon Nut Free    icon Gluten Free

Prep: 5 minutes
Cook: 25 minutes


This traybake makes a delicious but easy to cook meal with an optional side salad and homemade dressing!

Ingredients  scales
  • 600g jersey royal potatoes, Cut into 1cm cubes600g jersey royal potatoes, Cut into 1cm cubes
  • 1 tsp oregano, Dried1 tsp oregano, Dried
  • 1 tsp thyme, dried1 tsp thyme, dried
  • 4 salmon fillets, 120g each4 salmon fillets, 120g each
  • 2 tbsp parmesan, Finely grated2 tbsp parmesan, Finely grated
  • 1 lemon, Finely sliced1 lemon, Finely sliced
  • 1 lemon zest1 lemon zest
  • (OPTIONAL) 1 tbsp olive oil, For salad dressing(OPTIONAL) 1 tbsp olive oil, For salad dressing
  • (OPTIONAL) 100g rocket(OPTIONAL) 100g rocket
  • (OPTIONAL) 20 cherry tomatoes, Halved(OPTIONAL) 20 cherry tomatoes, Halved
  • (OPTIONAL) 1 bunch(es) basil leaves, To serve(OPTIONAL) 1 bunch(es) basil leaves, To serve
  • (OPTIONAL) 25ml lemon juice, For salad dressing(OPTIONAL) 25ml lemon juice, For salad dressing
  • (OPTIONAL) 1 tsp dijon mustard, For salad dressing(OPTIONAL) 1 tsp dijon mustard, For salad dressing

Preheat the oven to 220°C / 200°C (fan oven) / 430°F / Gas Mark 7. Put the potatoes in a bowl with half the oil and the dried herbs. Season and toss together to combine. Spread the potatoes out on a baking tray and bake for 15 minutes.
Meanwhile put the salmon fillets into a bowl with the lemon zest and remaining oil and turn the fish to coat. When the potatoes have cooked for 15 minutes, scatter the Parmesan over the potatoes and toss together. Arrange the salmon fillets and lemon slices between the potatoes and bake for 10 minutes, turning the salmon halfway through.
If making, make the salad dressing by whisking the oil, lemon juice, mustard and a little cold water in a small jug. Put the rocket and tomatoes in a bowl and toss with the dressing.
Serve the salmon and potatoes, garnished with the basil on top and dressed salad if desired, and season with freshly grated black pepper.