Summer Tray-Baked Salmon Recipe

Name: Summer Tray-Baked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 700g/1 1/2 lb new potatoes, scrubbed; Sea salt and freshly ground black pepper; A large handful of runner beans, sliced into 5cm/2 inch pieces; A large handful of green beans, tops trimmed; Optional: a large handful of yellow French beans, tops trimmed; 2 handfuls of podded peas; 55g/2oz butter; Extra virgin olive oil; 2 lemons, zested and halved; A handful of fresh basil; A handful of fresh fennel tops or dill; 4 x 200g/7oz fillets of salmon, scaled, filleted and pinboned

Servings: persons

700g/1 1/2 lb new potatoes, scrubbed
Sea salt and freshly ground black pepper
A large handful of runner beans, sliced into 5cm/2 inch pieces
A large handful of green beans, tops trimmed
Optional: a large handful of yellow French beans, tops trimmed
2 handfuls of podded peas
55g/2oz butter
Extra virgin olive oil
2 lemons, zested and halved
A handful of fresh basil
A handful of fresh fennel tops or dill
4 x 200g/7oz fillets of salmon, scaled, filleted and pinboned

1
Preheat the oven to 230 degrees C/495 degrees F/gas Bring a large pan of salted water to the boil, add your new potatoes and cook for 10 to 12 minutes until they are nearly done.
2
Add all your beans to the pan and cook for another 4 minutes.
3
Then drain the potatoes and beans in a colander.
4
Put them into an appropriately sized roasting tray and add your peas, the butter, a little drizzle of olive oil and the zest and juice of the lemons.
5
Season lightly with salt and freshly ground black pepper and toss together while still warm so the flavours are absorbed.
6
Chop up half the herbs and add to the tray.
7
Score your salmon fillets lightly on the skin side.
8
Rub each fillet with salt, freshly ground black pepper and a little olive oil, and stuff the scores with the remaining herbs.
9
Put into the preheated oven and cook for about 10 to 15 minutes until the salmon is just cooked (dont overcook it) and the veggies are soft.
10
Serve at the table, giving everyone some veggies and potatoes, a nice piece of salmon steak and some of the lovely cooking juices from the bottom of the tray which are like a ready-made sauce.
11
Great with some garlic mayonnaise.

23597

kcal

Calories

1127

Fat

3001

Carbs

387

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 700g/1 1/2 lb new potatoes, scrubbed, Sea salt and freshly ground black pepper, A large handful of runner beans, sliced into 5cm/2 inch pieces, A large handful of green beans, tops trimmed, and more.

Yes, Summer Tray-Baked Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Tray-Baked Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions