Name: Salmon Traybake (With Veggies)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 Salmon Fillets; 2 Whole Courgettes ((Diced Into Circles Or Strips)); 200 g Asparagus; 100 g Mangetout; 1 Red Bell Pepper ((Diced Into Strips)); 3 Spring Onions ((Diced)); 1 tsp Salt; 1 tsp Black Pepper; 2 tbsp Garlic Granules; 3 tbsp Dark Soy Sauce; 3 tbsp Honey; 1 tbsp Minced Garlic; 1 tsp White Pepper; 1 tsp Chinese 5 Spice; Chilli Oil

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Roasted Salmon & Vegetable Traybake

We all love a one-pan meal, and this delicious salmon traybake definitely deserves a spot at your dinner table. Here’s how I make it…

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Picture this! Tender and juicy roasted salmon covered in a soy sauce, honey and garlic glaze, sitting on a medley of roasted vegetables. Oh, and before I forget, imagine taking it out of the oven in only 20 minutes!

I love making this dish, I purposely pack the tray full of vegetables and then place the salmon fillets on top. As it cooks, the juices drip down to the veggies, creating a delicious gravy.

I like to make this salmon traybake on weekdays, or whenever I’m rushed for time, as it’s so easy to put together and there’s not much prep involved.

Recipe Ingredients

Below are the ingredients I used to make this dish:

Salmon Fillets: I like to keep the skin on because it holds more liquids and natural juices during cooking, making the salmon juicer and moist.
Vegetables: I used courgettes which I diced into circles, asparagus, mangetout, diced spring onions and a red bell pepper sliced into long strips.
Dry Seasonings: I seasoned the vegetables with salt, black pepper and garlic granules.
Salmon Glaze: The glaze is made up of honey, soy sauce, minced garlic, white pepper and Chinese 5 spice.
Toppings: I like to drizzle chilli oil over the cooked salmon before serving.

How To Make Roasted Salmon & Vegetable Traybake

Here’s a summary of how I make this recipe. You can get the full recipe instructions on the recipe card below:

seasoned vegetables in tray — Seasoned vegetables in tray.

Salmon laid on top of vegetables. — Seasoned vegetables in tray.

I start by preheating my oven, then I add all my vegetables to the roasting tray. I drizzle a little oil and season with salt, black pepper and garlic granules. After, I give the vegetables a good mix, then place the salmon fillets on top.

I mix the glaze ingredients together then generously spread it over the salmon, and I drizzle any remaining glaze over the vegetables too. Last but not least, I roast the salmon in the oven for only 20 minutes!

My Top Tips

Don’t remove the skin before cooking, it’s a lot easier to do after it’s done roasting in the oven. Plus, the skin also prevents the salmon from drying out.

I like to use a smaller tray and pile the vegetables in, then lay the salmon on top. This helps keep the juice at the bottom, which I love to spoon over the salmon whilst serving. Using a larger tray tends to dry the juices out.

I always use vegetables that cook within 20 minutes, otherwise you’ll have some veggies that are cooked and others that are not.

How To Store

I keep my leftovers in an airtight container and in the fridge for up to 2 to 3 days. I reheat it in the microwave until it’s piping hot throughout.

How To Serve

You can serve this dish with a side of rice or mash potatoes, but it’s just as delicious on its own. With plenty of vegetables, I think it’s hearty enough to eat on its own, though you can serve it with a side of roasted aubergines or sweet potatoes to make this dish more filling.

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