Dinner / Global

Lemon Salmon and Potato Tray Bake

A straightforward tray-bake dinner with salmon, potatoes, green beans, and a sharp lemon finish.

12 min prep 35 min cook 4 servings Easy
Roasted salmon with lemon and vegetables

Ingredients

Metric

  • 600 g salmon fillets
  • 700 g potatoes, cubed
  • 200 g green beans
  • 1 lemon
  • 2 garlic cloves, sliced
  • 2 tbsp olive oil
  • 1 tsp dried dill
  • Salt and black pepper

US

  • 1.3 lb salmon fillets
  • 1.5 lb potatoes, cubed
  • 7 oz green beans
  • 1 lemon
  • 2 garlic cloves, sliced
  • 2 tbsp olive oil
  • 1 tsp dried dill
  • Salt and black pepper

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Method

  1. Heat the oven to 220°C / 425°F.
  2. Toss potatoes with oil, garlic, dill, salt, and pepper on a tray.
  3. Roast for 20 minutes, turning once.
  4. Add green beans and salmon, then season salmon with lemon zest and pepper.
  5. Roast for 12 to 15 minutes until salmon flakes easily.
  6. Squeeze lemon over everything before serving.

Substitutions

Salmon

trout, firm white fish, chicken thighs

Green beans

broccoli, asparagus, peas

Dill

parsley, mixed herbs, oregano

Storage and Reheating

  • Refrigerate for up to 2 days.
  • Reheat gently in a low oven to avoid drying the fish.
  • Use cold leftover salmon in a salad.

FAQ

Do I need to remove salmon skin?

No. Bake skin-side down and it will lift away easily after cooking.

How do I know salmon is done?

It should flake with gentle pressure and be opaque through the centre.