Whip up a fuss-free, flavorful dinner with this 5-ingredient salmon traybake recipe, perfect for busy midweek evenings. Combining succulent salmon, vibrant greens, and hearty potatoes, with a sweet and tangy honey-mustard coating, this recipe is effortlessly delicious and requires minimal prep.
With just one tray to clean, it’s an easy, low-effort, and satisfying mealtime solution that’s perfect for the whole family. Simple, tasty, and stress-free!
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Cal/Serv:
541
Ingredients
850g
new potatoes, halved
200g
Tenderstem broccoli, roughly chopped
2Tbsp.
wholegrain mustard
3Tbsp.
runny honey
4
x salmon fillets (about 120g each), see intro
You will also need
2Tbsp.
olive oil
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. In a large bowl toss the potatoes, broccoli, 1tbsp oil and plenty of seasoning. Tip the potatoes into a medium roasting tin and cook for 30min, or until beginning to turn golden, adding the broccoli for the final 10min.
Step 2In the empty bowl, mix the mustard, honey, remaining 1tbsp oil and plenty of seasoning. Carefully remove the tin from the oven and mix through 1/2 the mustard mixture. Add the salmon fillets to the bowl with the remaining mustard mixture and turn to coat.
Step 3Arrange the fish on top of the vegetables and return tin to the oven for 12-15min, or until the salmon is cooked through and vegetables are tender. Serve.
Either skinless or skin-on salmon fillets are fine to use here - whichever you prefer
No tenderstem broccoli? Use regular (calabrese) broccoli instead, broken into small florets. Or drop the broccoli and add spinach instead - stir into the potatoes before adding the salmon at step 3.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
