Mary Berry's one-pan baked salmon recipe is a simple yet flavourful dish that comes together in under one hour. Ideal for busy evenings or relaxed weekend meals, this easy traybake combines roast potatoes, greens, and salmon fillets with a zesty herb dressing.
Sharing the recipe online, the BBC stated: "This delicious baked salmon dinner takes less than an hour from start to finish - and as it's a traybake most of that is letting the oven work its magic. Switch the veggies depending on what's in season, add some French beans, sliced fennel or courgettes if you prefer." When prepared as per the instructions, this dish serves four and takes less than 30 minutes to prepare, with a further 30 minutes to one hour in the oven.
Mary Berry's one-pan baked salmon recipeIngredients
- 650g small Maris Piper potatoes, scrubbed and cut into 3cm/1¼in chunks
- Two to three tbsp olive oil
- One large garlic clove, sliced
- Six spring onions, trimmed and cut into 3cm/1¼in lengths
- 200g Tenderstem broccoli, cut into 5cm/2in lengths
- Eight asparagus spears, trimmed and cut into 5cm/2in lengths
- 12 cherry tomatoes
- Four 150g salmon fillets
- Two tbsp finely chopped fresh flatleaf parsley
- One tbsp chopped fresh dill
- Two tbsp capers, chopped
- Three tbsp extra virgin olive oil
- Half an unwaxed lemon, zest and juice only
- salt and freshly ground black pepper
Method
Preheat the oven to 200C (180C for fan ovens) or Gas Mark six.
Arrange the potatoes in a spacious roasting tray. Pour over two tablespoons of olive oil, generously season with salt and pepper, and roast for thirty minutes until they begin to soften and take on a golden hue. Turn them over, then scatter in the garlic and spring onions, continuing to roast for a further ten minutes.
Take the tray out of the oven and add the broccoli, asparagus, and cherry tomatoes. Mix thoroughly to ensure the vegetables are coated in the hot oil. Create four gaps within the mixture and place a salmon fillet into each one.
Season the fish well, trickle a little more olive oil over the top, and return the tray to the oven. Roast for an additional ten to fifteen minutes, until the salmon is fully cooked and the vegetables are soft.
While the tray is in the oven, mix the chopped herbs, capers, extra virgin olive oil, lemon zest, and lemon juice in a small bowl. Season with salt and pepper to taste.
Spoon the herb dressing over the cooked salmon and vegetables before serving.
