Name: Easy Salmon Traybake
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 tablespoons olive oil; Juice and zest of 1 small lemon; 2 large garlic cloves (crushed); 1/2 teaspoon dried oregano; 1/4 teaspoon red chili flakes; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; Olive oil spray; 4 salmon fillets (skin on); 1 bunch asparagus (woody ends trimmed); 8 oz purple sprouting broccoli (or broccoli florets); 8 oz cherry tomatoes; Extra lemon juice and lemon wedges (to serve); Fresh parsley (to garnish)

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This easy salmon traybake is the perfect way to get a good chunk of lean protein and your five-a-day in the same delicious dish. And since it’s so simple to make, it’s a great light dinner for any busy night.

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If I could have my way, I’d eat some variation of baked salmon every day without getting bored. It’s simply something I enjoy a lot, and since it’s good for me, I feel like it’s a guilt-free treat.

This easy salmon traybake has been my favorite ways to cook salmon for years and it’s actually the simplest way to get a nutritious dinner on the table in just over 20 minutes. It also looks quite inviting, too, so it’s always disappearing quickly.

The lemon garlic marinade I use for the salmon adds loads of flavor to the whole thing. I only use a bit of olive oil for the veggies because that’s how I like but you can definitely toss them with a more generous amount of oil before baking.

Why you’ll love this salmon traybake

It all cooks in the same pan, all at the same time.
It’s packed with nutrients and extra delicious!
Great for a quick lunch or a light dinner.

What you’ll need

Salmon — You’ll need four salmon fillets for this traybake. Make sure you leave the skin on, even if you don’t plan on eating it.

Lemon — Lots of freshly squeezed lemon juice makes this a super bright and flavorful dish. I also add the lemon zest to the marinade for even more zing.

Garlic — Freshly crushed garlic has the best flavor here.

Asparagus — Snap the woody ends of the asparagus before adding it to the tray.

Broccoli — I used purple sprouting broccoli because I simply love it but any kind of broccoli would work well. If you have a whole head, cut it into bite-size pieces.

Cherry tomatoes — I left them on the wine but you can spread them out on the tray if you like.

Olive oil — This helps roasting the veggies and helps the marinade stick to the salmon. Use the best quality you can.

Pro tip

If your salmon fillets are different sizes, just check them a minute or two early and remove the smaller ones if needed while the rest finishes baking.

How to make tray baked salmon

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Preheat your oven to 450°F (230°C) and whisk together the olive oil, lemon juice, zest, garlic, oregano, chili flakes, salt, and pepper.

Add the asparagus, broccoli, and cherry tomatoes to a sprayed baking tray, season, and toss with olive oil.

Make space for the salmon fillets, place them skin-side down, and brush generously with the lemon garlic mixture.

Bake for 12 minutes or until the salmon is just cooked through, then finish with a squeeze of lemon and fresh parsley. Done!

Substitutions and variations

I make this salmon tray bake with asparagus, broccoli and cherry tomatoes because these are all veggies that cook in the same time as the salmon. You can add red onion, peppers or sweet potatoes or potatoes if you like, but you’ll have to roast them for 10-15 minutes in the oven before adding the salmon and the rest of the vegetables.
You can make the recipe with frozen salmon, too. Simply thaw it completely in the fridge overnight for the best texture.
Add a handful of olives or capers to the tray for a deliciously salty kick.

Helpful tips

I used a non-stick pan, but if yours tends to stick, line it with parchment paper.
Don’t overcrowd the pan; give everything a little breathing room so the veggies roast instead of steaming.
Use an instant-read thermometer to check doneness if you're unsure; 120–130°F (49–54°C) is perfect for medium-rare.

What to serve with baked salmon

Even though this is a complete meal, you can round it up with a simple salad or serve it over some rice. Try it with my Italian herb rice!
Grate some Parmesan over the veggies right before serving for a cheesy touch.
Alternatively, serve it with a slice of toasted crusty bread.

What to do with leftovers

Any leftovers will keep well in the fridge for up to 3 days in an airtight container.
I like to eat leftovers at room temperature, but you can reheat them in a baking dish for 8-10 minutes in a hot oven until piping hot.
This is a dish best served immediately but if you want to freeze leftovers, they will keep well for 1-2 months in a freezer-friendly container. Thaw it overnight in the fridge before reheating.

More salmon recipes

If you’ve tried this easy salmon traybake recipe, please rate it and leave a comment below! I’d love to hear how it turned out.

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