This delicious salmon traybake is the ultimate in easy peasy cooking. Simply roast the salmon in the oven together with sweet potatoes, red onions and sweet peppers – all in the same pan! Big on flavour, low on effort, ready in just 30 minutes and only 1 pan to wash… oh and pretty healthy too – what’s not to like?
A traybake omission…
If you’re an Easy Peasy Foodie regular, you’ll know that I am a huge fan of traybakes. I have got lots of great chicken traybakes, sausage traybakes, lamb traybakes, pork traybakes… even a Christmas Turkey Traybake… but there has been one hugely glaring omission (until now!) NO SALMON TRAYBAKES! It is even more of an omission, considering how perfect salmon is for the traybake treatment.
Well, today I am finally doing what I should have done years ago and sharing with you my Easy Peasy Salmon Traybake!
A super easy way to cook salmon!
If you are not confident cooking salmon – or if you find it a bit of a faff, then you are going to LOVE this super easy way of cooking salmon!
All you need to do is place chopped sweet potatoes, red onions and peppers in a large roasting pan. Then drizzle the veggies with olive oil and scatter over some thyme, salt and pepper. Turn the veggies to ensure they are evenly coated then roast them in a hot oven. After you’ve given the veggies a good head start, nestle 4 salmon fillets in amongst the veggies and roast until the salmon is done!
Big on flavour, low on effort, ready in just 30 minutes and only 1 pan to wash… what’s not to like?
(See the recipe card below for the full recipe.)
A healthy traybake…
And if that’s not enough, this Easy Salmon Traybake is also bursting with nutritional goodness! Sweet potatoes, red onions and peppers are packed with antioxidants (particularly vitamin A and vitamin C) and fibre. You get healthy fats from the olive oil and the salmon, and salmon is also a good source of healthy protein, B vitamins, vitamin D, potassium and iron. Oh and it’s pretty low calorie too – a portion is just 458 calories!
What to serve with salmon traybake
This healthy salmon traybake is a complete meal in its own right. But I like to serve it with a simple side salad – to add even more veggies and an even greater nutritional boost!
Alternatively you could serve it with a side of steamed green veggies, such as asparagus, green beans, tenderstem broccoli or dark green cabbage.
What to drink with salmon traybake
This simple salmon traybake goes very well with crisp white wines such as lightly-oaked Chardonnay, Chenin Blanc, Sauvignon Blanc or Pinot Grigio. My personal favourite is a citrussy Sauvignon Blanc from somewhere like New Zealand or Chile – as it really works well against the sweetness of the sweet potato. (Think about how well lime and sweet potato go together and you’ll get what I mean!)
But this dish also works surprisingly well with lighter reds – a Californian, Australian or New Zealand Pinot Noir would be a particularly good choice here. Oven roasted salmon goes very well with Pinot Noir, but something from the New World (rather than the more delicate styles of Burgundy, for example) works better with the other flavours in this dish.
Or you could hedge your bets and go for something in the middle – a fruity rosé is also a good choice!
What to do with leftover salmon traybake
This really is a meal that tastes better on the day you make it, but if you do find yourself with leftovers, they will keep well in a lidded container in the fridge for up to 3 days.
I recommend eating the leftovers cold (it makes a great packed lunch!) But if you prefer to eat them hot, place the leftovers in a roasting tray, in an oven heated to 180C (160C fan / gas mark 4 / 350F) for 10 minutes, or until piping hot all the way through. You will probably want to cover the roasting tray with foil to stop the salmon from getting too dry.
Alternatively, you can reheat the leftovers in the microwave, until piping hot all the way through.
Can you freeze salmon traybake?
As I mentioned above, this really is a meal that tastes better on the day you make it. But if you want to freeze it, you can. Simply put any leftovers in a lidded container and place in the freezer where they will keep for up to 1 month.
Defrost overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
Easy Salmon Traybake
- 500 g sweet potato cut into 1cm cubes (no need to peel!)
- 3 (bell) peppers chopped into large pieces – roughly 2cm x 2cm (any colour – I like to do one yellow, 1 orange and 1 red)
- 2 small red onions peeled and cut into wedges (cut each onion into 6-8 wedges)
- Salt and pepper (to taste)
- 2 tablespoons olive oil (plus extra for the salmon – optional)
- 6 small sprigs of thyme + extra for garnish (optional)
- 4 fillets salmon (roughly 130g / 5oz each)
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Meanwhile, place the chopped sweet potatoes, peppers and onions in a very large roasting pan / sheet pan. The pan should be big enough to ensure all the veggies are in a single layer with a bit of room. (If the pan is too small the veggies won’t roast properly!)
- Drizzle 2 tablespoons olive oil over the vegetables, scatter over the thyme and sprinkle over a little salt and pepper. Turn the veggies to ensure they are evenly coated (I find it easiest to do this with my hands, but you can use a large spoon if you prefer.) Then rearrange the veggies back into a single layer.
- Place the pan in the oven and roast the vegetables for 15 minutes.
- When the 15 minutes are up, remove the pan from the oven, and give the veggies a good stir, then rearrange the veggies back into a single layer. Place the 4 salmon fillets in amongst the veggies, so the salmon skin is touching the pan (and not on top of the veggies).
- Drizzle the salmon fillets with a little more olive oil and scatter them with a little salt and pepper.
- Place the pan back in the oven and roast for a further 10 minutes, or until the salmon is done to your liking.
- Garnish with more sprigs of thyme (optional) and serve with a green side salad.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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