Recipe of The Month: One-Tray Baked Salmon and Vegetables

One-Tray Baked Salmon and Vege

The minimal prep, magic one-dish fish bake you didn’t know you needed! For that taste of Springtime we’re all waiting for.

Serves 4


  • 2 lemons, with zest to serve
  • 750g potatoes, unpeeled, washed, cut small
  • 1 red or yellow capsicum, cut up into small pieces
  • 8 sprigs thyme
  • 1 tablespoon extra-virgin olive oil
  • 250g cherry truss tomatoes, cut into smaller bunches
  • 4 boneless (skin optional) salmon fillets
  • 1 bunch asparagus, trimmed
  • 1 bunch broccolini, trimmed
  • Cracked black pepper
  • Salt


  1. Preheat oven to 200°C/220°C fan-forced. Line large baking tray (a tray with sides will be handy).
  2. Juice half of lemon. Cut remaining lemon into wedges.
  3. Toss potatoes, capsicum, lemon wedges, 4 thyme sprigs in lemon juice and ½ tablespoon oil on baking tray until vegetables are coated. Roast in pre-heated oven for 20 minutes.
  4. Add in tomatoes, further roast for another 10-15 minutes or until vegetables are tender.
  5. Add salmon fillets, asparagus, broccolini onto tray and sprinkle whole dish with remaining olive oil, pepper and a pinch of salt. Roast for another 10-12 minutes or until salmon is cooked to your liking.
  6. Serve with remaining thyme sprigs and lemon zest. Voilà, dinner is served!


Energy (calories) 485
Protein (g) 34
Fats (g) 21
Carbohydrates (g) 33
Fibre (g) 10
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