Lemon Herb
Salmon Tray Bake

Ingredients

• 4 salmon fillets (about 180g each)
• 400g baby potatoes, halved
• 2 zucchini, sliced
• 200g cherry tomatoes
• 1 lemon (half sliced, half juiced)
• 3 tablespoons olive oil
• 3 cloves garlic, sliced
• 1 teaspoon dried oregano or Italian herbs
• Fresh dill or parsley to serve
• Salt and pepper

Method

1. 1
   Preheat oven to 210°C. Place halved baby potatoes on a large baking tray. Toss with 2 tbsp olive oil, garlic, oregano, salt, and pepper. Roast 12 minutes.
2. 2
   Remove tray from oven. Push potatoes to the edges. Add zucchini and cherry tomatoes to the tray. Nestle lemon slices around the vegetables.
3. 3
   Place salmon fillets in the centre of the tray. Drizzle remaining olive oil over salmon. Season generously with salt and pepper. Squeeze half the lemon juice over everything.

   Don't overcrowd the tray — vegetables need space to roast, not steam. Use two trays if needed.

4. 4
   Return to oven and bake 10–12 minutes until salmon is just cooked through. The flesh should flake easily but still be slightly pink in the centre.
5. 5
   Scatter fresh herbs over the top. Squeeze remaining lemon juice. Serve directly from the tray.

Notes & Swaps