Lemon Herb Salmon Tray Bake
Salmon, baby potatoes and asparagus roast together with lemon, garlic and herbs.
Written by Elba Adams · Mexico
About this recipe
A tray bake is a practical way to make fish feel like a full dinner. The potatoes get a head start in the oven, then asparagus and salmon join them for the final stretch. Lemon, garlic and herbs season everything at once, and the pan juices are good spooned over the fish at serving time.
Timing matters more than technique here. Cut the potatoes into even pieces so they become tender before the salmon is ready. Thick salmon fillets need longer than thin ones, so check the center rather than relying only on the clock. If asparagus is out of season, slim green beans make a good substitute.
Ingredients
- 1 lb (450 g) baby potatoes, halved
- 2 tablespoons olive oil, divided
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 lb (450 g) salmon fillet, cut into 4 pieces
- 1 bunch asparagus, trimmed
- 1 lemon, half sliced and half for juice
- 2 garlic cloves, finely grated
- 1 teaspoon dried oregano
- 2 tablespoons chopped parsley
Method
- Heat oven to 425°F (220°C). Toss potatoes with 1 tablespoon oil, 1/2 teaspoon salt and pepper on a rimmed baking sheet. Roast 15 minutes.
- Meanwhile combine remaining oil, garlic, oregano and a squeeze of lemon juice. Pat salmon dry. Move potatoes to one side of the pan and add salmon and asparagus in a single layer.
- Brush the lemon-garlic oil over salmon and asparagus. Sprinkle with remaining salt and arrange lemon slices on the fish. Roast 10 to 14 minutes, until salmon is opaque and flakes easily and potatoes are tender.
- Rest 2 minutes, then scatter with parsley and serve with extra lemon.
Refrigerate cooked salmon promptly for up to 2 days. Reheat gently until hot throughout, or enjoy it cold in a salad.
Final thoughts
The result is a bright, complete dinner with minimal cleanup. A squeeze of fresh lemon at the table wakes up the herbs and balances the richness of the salmon. Save any leftovers for a quick lunch with greens or a grain salad the next day.
Helpful cooking notes
- Give potatoes a head start. Adding everything at once can overcook the fish before potatoes soften.
- Watch fillet thickness. Check thin pieces early and remove them if they finish before the rest.
- Keep vegetables crisp. Spread the asparagus in one layer instead of piling it under the fish.