Hairy Bikers Salmon Tray Bake Recipe
Need an easy weeknight winner? The Hairy Bikers Salmon Tray Bake recipe delivers. Juicy salmon fillets bake with colorful veggies.
Ingredients
- 4 salmon fillets 150g each, skin-on
- 400 g baby potatoes halved
- 2 red peppers sliced thick
- 1 large courgette chunked
- 200 g cherry tomatoes whole
- 2 tbsp olive oil
- 2 garlic cloves minced
- Zest and juice 1 lemon
- 1 tsp dried oregano
- Salt and black pepper
- Fresh parsley chopped (handful)
Instructions
Preheat Oven
- Heat oven to 200°C fan. Line tray with foil. Lightly oil it. Ready for action.
Prep Potatoes First
- Halve baby potatoes. Toss in bowl with 1 tbsp oil, salt, pepper. Spread on tray.
Add Veggies
- Scatter peppers, courgette, tomatoes around potatoes. Drizzle remaining oil. Sprinkle garlic.
Season Everything
- Add lemon zest, oregano, black pepper. Toss veggies gently. Make space center.
Place Salmon Fillets
- Nestle salmon skin-side down in middle. Squeeze lemon juice over all. Season fish lightly.
Cover and Bake
- Cover tray loosely with foil. Bake 20 mins. Veggies soften nicely.
Uncover and Crisp
- Remove foil. Bake 10 more mins. Salmon flakes easy. Edges golden.
Rest and Serve
- Rest 5 mins out oven. Sprinkle parsley. Plate family style.
Notes
- Parboil potatoes 5 mins for faster cooking.
- Use skin-on salmon; stays juicier.
- Swap asparagus for courgette in spring.
- Add chili flakes for spicy kick.
- Trout fillets work lovely too.
- Feta cheese crumbled on top at end.
- Make veggie-only for meatless Monday.
- Leftover roasties revive perfectly here.