Easy Salmon Traybake

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?

Course Main Course, Traybake

Cuisine British

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 458kcal

Author Eb Gargano

Ingredients

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)

Metric - US Customary

Instructions

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.

Notes

Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition