This salmon traybake is perfect for when you want a quick, fresh dinner without the fuss. The best thing about this recipe is the roasted warm coleslaw, we've swapped out mayo for yoghurt to add extra freshness. This dish also tastes amazing cold, I like to make extra and store in the fridge for a quick, delicious lunch.
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Yields:
4
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Ingredients
700 g new potatoes, sliced into 1" pieces
6 Tbsp. olive oil
1 tsp. dried thyme
1 tsp. dried oregano
140 g green beans, ends removed
100 g spring greens
1 leek, end removed and chopped into 3 inch batons
Juice 1 lemon
4 salmon fillets
15 g flat leaf parsley, roughly chopped
200 g yoghurt
8 g fresh mint, finely chopped
2 tsp. capers, drained
50 g peanuts
salt & pepper for seasoning
Directions
Step 1Preheat oven to 210°C (190°C Fan.)
Step 2Add potatoes to a baking tray along with 3 tablespoons of olive oil, dried thyme, oregano, salt and pepper. Toss the potatoes in the seasoning and bake for 20 minutes or until starting to brown and just cooked through.
Step 3Meanwhile, in a large bowl, add the green beans, spring greens, leeks, 2 tablespoons oil, 10g of parsley and juice of 1/2 lemon. Stir to combine. When the potatoes are ready, scatter the veg over the top and spread out evenly.
Step 4Place the salmon fillets skin side up and season with salt and pepper. Return to the oven for 12 minutes or until the salmon is cooked through.
Step 5Place a frying pan over a medium heat and add the remaining oil. Once warm, add the capers and peanuts, cook for 4-5 minutes or until the capers start to crisp. Set aside.
Step 6In a bowl, add the yoghurt, mint, lemon juice and remaining parsley. Stir to combine. When the tray bake is ready, remove the salmon fillets and pour the yoghurt over the veggies, stir through until nicely coated. Top with the salmon fillets, finish with the crispy capers and peanuts, enjoy!
Chloe is our Food Content Producer at Good Housekeeping, where she develops, tests and creates recipes that are as reliable as they are delicious. After studying Culinary Arts, she began her career as a cookery teacher before moving into recipe development. Over the past decade, she’s worked with some of the UK’s leading food brands and previously created food content for Red, Women’s Health, Men’s Health and Country Living, where you may have spotted her on their social channels. Raised in a family of chefs, Chloe’s love of food was inevitable. She’s the person friends and family turn to for recipe ideas, cooking advice and help rescuing kitchen mishaps. She believes food is so much more than fuel – it’s an experience, a way to bring people together and the maker of life’s best memories.
