Whip up a fuss-free, flavorful dinner with this 5-ingredient salmon traybake recipe, perfect for busy midweek evenings. Combining succulent salmon, vibrant greens, and hearty potatoes, with a sweet and tangy honey-mustard coating, this recipe is effortlessly delicious and requires minimal prep.
With just one tray to clean, it’s an easy, low-effort, and satisfying mealtime solution that’s perfect for the whole family. Simple, tasty, and stress-free!
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Cal/Serv:
541
Ingredients
850g
new potatoes, halved
200g
Tenderstem broccoli, roughly chopped
2Tbsp.
wholegrain mustard
3Tbsp.
runny honey
4
x salmon fillets (about 120g each), see intro
You will also need
2Tbsp.
olive oil
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. In a large bowl toss the potatoes, broccoli, 1tbsp oil and plenty of seasoning. Tip the potatoes into a medium roasting tin and cook for 30min, or until beginning to turn golden, adding the broccoli for the final 10min.
Step 2In the empty bowl, mix the mustard, honey, remaining 1tbsp oil and plenty of seasoning. Carefully remove the tin from the oven and mix through 1/2 the mustard mixture. Add the salmon fillets to the bowl with the remaining mustard mixture and turn to coat.
Step 3Arrange the fish on top of the vegetables and return tin to the oven for 12-15min, or until the salmon is cooked through and vegetables are tender. Serve.
Either skinless or skin-on salmon fillets are fine to use here - whichever you prefer
No tenderstem broccoli? Use regular (calabrese) broccoli instead, broken into small florets. Or drop the broccoli and add spinach instead - stir into the potatoes before adding the salmon at step 3.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
