Salmon Traybake Recipe

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It’s been bloody ages since I treated you all to a recipe, and – as it’s the whole reason I started my blog in the first place – I thought I’d be a babe and share one for a super simple traybake.

Now, this is hardly a groundbreaking recipe. In fact, it’s one of my favourite things to cook because it basically just involves throwing everything in a pan and leaving it to do its thing. But the beauty of this dish is the level to which you can personalise it.

Basically any veggie tastes delicious roasted and the salmon can be replaced with whatever you have or fancy (I often use chicken quarters, but stuffed peppers or something similar would be a lovely vegetarian/vegan option!) –salmon vegetable traybake just remember to adjust the cooking times appropriately. You can also pimp it out (who do I think I am? Jamie Oliver?) with your favourite herbs and spices – I would have seasoned my salmon with some Cajun seasoning but we have run out, which makes me very upset as it’s so delicious.

The dish is syn free on the Slimming World plan (as long as you remove all excess fat/skin from whatever meat you choose). It feels so fancy, and is the perfect Saturday night treat when you want something super simple but tasty AF!

Let me know if you try it out, or if you have any questions or comments.

Happy cooking!

alice x
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Salmon, Potato & Vegetable Traybake
Serves 2
Slimming World friendly: syn free on Extra Easy! Perfect for SP too - just replace the potato with chopped butternut squash instead.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
  1. 2 fresh salmon fillets
  2. 1 large onion
  3. 1 red pepper
  4. 8 asparagus tips
  5. 3 medium potatoes
  6. 1 large courgette
  7. Salt & pepper
  8. Frylight
  1. Preheat your oven to 190°C
  2. Chop all the veggies into chunky pieces, then throw into a large foil-lined tray. Spray with Frylight and season with salt & pepper.
  3. Mix well, then pop the tray into the oven and roast for 25 minutes.
  4. Meanwhile, prep your salmon by spraying each fillet with Frylight and seasoning on both sides.
  5. After 25 minutes, remove your veggies from the oven and give them a little shake. Push the vegetables slightly to one side to make room, and gently place in the salmon fillets skin side down.
  6. Return to the oven for 15 more minutes, then serve!
  1. Experiment by choosing different veggies/fish/meat (this is a great way to use up what you have in the fridge) as well as trying different seasonings such as peri peri marinade (this would be synned) or cajun spices.
  2. If using chicken quarters, remove the skin/fat and add them to the tray right at the start with the vegetables. Then just leave in the oven for 40 minutes (though you may want to give everything a shake halfway through).
  3. If you don't have a big enough tray, it's better to split the fish/meat and veggies into two separate trays to avoid overcrowding the pan (which can lead to very mushy veg - yuck!).
A Spoonful of Alice
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