Salmon and Broccoli Traybake in 30 Minutes

Tender salmon fillets roasted alongside charred broccoli, cherry tomatoes and new potatoes, all lifted with lemon, garlic and a drizzle of olive oil. It's a genuinely hands-off midweek dinner that cooks in a single tin, so there's barely any washing up.

When you want something nourishing without the faff, this salmon and broccoli traybake earns its place. Everything roasts together in one tin, so the potatoes crisp, the broccoli chars at the edges and the salmon stays juicy. A quick head start for the potatoes is the only trick, and from there the oven does the work while you set the table.

Ingredients

• 500 g baby new potatoes — halved if large
• 300 g tenderstem or regular broccoli — cut into florets
• 200 g cherry tomatoes — on the vine or loose
• 4 salmon fillets — skin on, about 130 g each
• 3 tbsp olive oil
• 3 garlic cloves — finely sliced
• 1 unwaxed lemon — half sliced, half for juice
• 1 tsp smoked paprika
• 0.5 tsp dried oregano
• 1 tbsp fresh dill or parsley — chopped, to finish
• 1 flaky sea salt and black pepper — to taste

Method

1. Heat the oven to 200C fan (220C/gas 7) and bring a pan of salted water to the boil. Parboil the halved new potatoes for 8 minutes, then drain well and leave to steam-dry for a minute.
2. Tip the potatoes into a large roasting tin. Toss with 2 tbsp of the olive oil, the smoked paprika, oregano and a good pinch of salt and pepper, then spread into a single layer. Roast for 10 minutes to get them starting to colour.
3. Meanwhile, toss the broccoli florets and cherry tomatoes with the remaining 1 tbsp olive oil, the sliced garlic and a little seasoning.
4. Pull the tin out and push the potatoes to the edges. Add the broccoli and tomatoes, then nestle the salmon fillets skin-side down in the gaps. Lay a lemon slice on each fillet and squeeze over the juice from the remaining lemon half.
5. Return to the oven and roast for 12 to 14 minutes, until the salmon is opaque and flakes easily with a fork with no translucent pink remaining, and the broccoli is tender with charred tips.
6. Scatter over the chopped dill or parsley and serve straight from the tin while everything is piping hot.

Serve it with

• A dollop of garlic and herb creme fraiche
• Warm crusty bread to mop the tin
• A crisp green salad with lemon dressing
• A spoonful of pesto stirred through
• Extra lemon wedges for squeezing

Why this works

Parboiling the potatoes first means they finish crisp in the same time the salmon needs, so a single tin gives you fluffy potatoes, charred broccoli and just-cooked fish all at once.

Common swaps

• Swap salmon for trout fillets or thick cod loin (add cod a few minutes later as it cooks faster).
• Use asparagus or green beans in place of broccoli when in season.
• Sweet potato chunks work instead of new potatoes; parboil a little longer.
• No smoked paprika? A pinch of chilli flakes and a little cumin add warmth.
• Vegan swap: replace salmon with thick tofu steaks or halloumi and roast until golden.

Common mistakes to avoid

• Skipping the potato parboil, which leaves them undercooked while the salmon overcooks.
• Crowding the tin so everything steams instead of roasting; use a large tin and spread things out.
• Adding the salmon too early, which dries it out; it only needs the final 12 to 14 minutes.
• Not drying the parboiled potatoes, so they turn soggy rather than crisping up.

Storage, freezing & reheating

Storage: Cool leftovers quickly and keep in an airtight container in the fridge for up to 2 days.

Reheating: Reheat gently in a hot oven or air fryer for 6 to 8 minutes until piping hot throughout; avoid the microwave, which can dry the salmon and make it rubbery.

Allergen notes: contains Fish. Always check individual product labels.

Estimated nutrition

Per serving, estimated from typical ingredient values — not a substitute for precise dietary calculation.