A MEAL YOU CAN MAKE

Salmon & potato traybake

Flaky salmon, baby potatoes & dill

About 54 minutes · 2 servings · Fan oven · roasting tray

Open guided recipe →

Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

Allergens: Contains fish. Check all packets; the illustrative photo includes a sauce not used here. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~551 kcal · 36g protein · 37g carbohydrate · 30g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Gather & prepare

    Wash and thinly slice 350g potatoes (1 cm slices), trim 150g green beans (trimmed), chop 10g dill and prepare 1 whole lemon (zest and juice). Keep 300g salmon fillets refrigerated until loading.

  2. Set the oven

    Set the oven to 180°C fan. Allow space around each tray.

  3. Preheat the oven

    Wait for the oven to reach 180°C fan. The 10-minute estimate is a guide: confirm the oven indicator before continuing.

  4. Prepare the tray & load

    Arrange 350g potatoes (1 cm slices) in a thin layer with 15ml olive oil on a large tray. Add 150g green beans (trimmed) and 300g salmon fillets, then 1 whole lemon (zest and juice). Use separate raw-fish utensils and wash hands and surfaces. Load the oven.

  5. Roast

    Roast at 180°C fan. Stay nearby and check at the end of the estimate.

    Check: Check the thickest part: the flesh must be opaque and separate easily with a fork. A clean probe can confirm 70°C for 2 minutes or 75°C for 30 seconds. Keep cooking if not ready.

  6. Check, finish & portion

    Check fish doneness and potato tenderness; extend cooking if needed. Scatter over 10g dill (chopped). Check the thickest part: the flesh must be opaque and separate easily with a fork. A clean probe can confirm 70°C for 2 minutes or 75°C for 30 seconds. Keep cooking if not ready. Serve now or portion for prompt cooling; do not wait for the other meals to finish.

    Check: Check the thickest part: the flesh must be opaque and separate easily with a fork. A clean probe can confirm 70°C for 2 minutes or 75°C for 30 seconds. Keep cooking if not ready.

  7. Clear & clean equipment

    Remove the tray, switch off the oven if no longer needed and clean the cooled tray before reusing it. Leave it to cool longer if necessary.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Open this recipe in your kitchen · Recipe questions?