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Easy Salmon Traybake
This delicious salmon traybake is the ultimate in easy peasy cooking. Simply roast the salmon in the oven together with sweet potatoes, red onions and sweet peppers – all in the same pan! Big on flavour, low on effort, ready in just 30 minutes and only 1 pan to wash… oh and pretty healthy too – what’s not to like?
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 people
Calories: 458 kcal
Course:
Main Course
Cuisine:
British
Ingredients
- 500 g sweet potato cut into 1cm cubes (no need to peel!)
- 3 (bell) peppers chopped into large pieces – roughly 2cm x 2cm (any colour – I like to do one yellow, 1 orange and 1 red)
- 2 small red onions peeled and cut into wedges (cut each onion into 6-8 wedges)
- salt and pepper (to taste)
- 2 tablespoons olive oil (plus extra for the salmon – optional)
- 6 small sprigs of thyme + extra for garnish (optional)
- 4 fillets salmon (roughly 130g / 5oz each)
Instructions
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Meanwhile, place the chopped sweet potatoes, peppers and onions in a very large roasting pan / sheet pan. The pan should be big enough to ensure all the veggies are in a single layer with a bit of room. (If the pan is too small the veggies won’t roast properly!)
- Drizzle 2 tablespoons olive oil over the vegetables, scatter over the thyme and sprinkle over a little salt and pepper. Turn the veggies to ensure they are evenly coated (I find it easiest to do this with my hands, but you can use a large spoon if you prefer.) Then rearrange the veggies back into a single layer.
- Place the pan in the oven and roast the vegetables for 15 minutes.
- When the 15 minutes are up, remove the pan from the oven, and give the veggies a good stir, then rearrange the veggies back into a single layer. Place the 4 salmon fillets in amongst the veggies, so the salmon skin is touching the pan (and not on top of the veggies).
- Drizzle the salmon fillets with a little more olive oil and scatter them with a little salt and pepper.
- Place the pan back in the oven and roast for a further 10 minutes, or until the salmon is done to your liking.
- Garnish with more sprigs of thyme (optional) and serve with a green side salad.
Cup of Yum
Notes
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Calories
458kcal
(23%)
Carbohydrates
36g
(12%)
Protein
37g
(74%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Cholesterol
94mg
(31%)
Sodium
150mg
(6%)
Potassium
1532mg
(44%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
20669IU
(413%)
Vitamin C
124mg
(138%)
Calcium
83mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 458
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 36g | 12% |
| Protein | 37g | 74% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 94mg | 31% |
| Sodium | 150mg | 6% |
| Potassium | 1532mg | 33% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 20669IU | 413% |
| Vitamin C | 124mg | 138% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.