Recipe

Salmon & Root Vegetable Tray Bake

Serves 2

25 Minutes

Looking for a simple, wholesome dinner that doesn’t compromise on flavour? This salmon traybake is the ultimate one pan meal — combining perfectly roasted root vegetables with tender, flaky salmon for an effortless midweek favourite.

Packed with carrots, parsnips, red onion, potatoes, and sweet potatoes, this dish delivers comforting roasted flavours alongside the natural richness of fresh salmon. As everything cooks together on one tray, the vegetables become beautifully caramelised while the salmon stays juicy and perfectly cooked.

With minimal prep and easy clean-up, it’s ideal for busy weeknights, relaxed weekend cooking, or whenever you want a nutritious meal without spending hours in the kitchen.

Ingredients

Cooking Instructions

Ingredients

2–3 salmon fillets
1 large sweet potato, cut into cubes
2 carrots, sliced
1 parsnip, sliced
200g baby potatoes, halved
1 red onion, cut into wedges
2 tbsp olive oil
Salt and pepper
2 tbsp honey
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1 tbsp soy sauce
1 tsp chilli flakes (or fresh chilli)
1 garlic clove, minced
Juice of ½ lemon or lime
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Cooking Intructions

1. Preheat the oven Heat to 200°C / 180°C fan.
2. Roast the root vegetables Place the sweet potato, carrots, parsnips, potatoes and red onion on a large baking tray. Drizzle with olive oil, season with salt and pepper and toss well.
3. Cook the vegetables first Roast for 20–25 minutes until they start to soften and turn golden.
4. Make the hot honey glaze In a small bowl mix: honey soy sauce chilli flakes garlic lemon or lime juice smoked paprika
5. Add the salmon Remove the tray from the oven, push the vegetables slightly to the side and place the salmon fillets on the tray. Spoon the hot honey glaze over the salmon.
6. Finish cooking Return to the oven and cook for 10–12 minutes, until the salmon is just cooked and the glaze is sticky.
7. Serve. Sprinkle with fresh herbs and an extra pinch of chilli flakes if you like more heat.