Salmon, Potato and Broccoli Traybake with Wholegrain Mustard
Salmon, Potato and Broccoli Traybake is the weeknight dinner of dreams. With minimal prep time, you can have a healthy and delicious dinner on the table in 30 minutes.
Easy Salmon Traybake
Salmon is a delicious and healthy option for mealtimes – it is a great source of Omega-3, protein and B-Vitamins. It is also easy and quick to cook. There are many different ways to cook salmon, but in this recipe it is baked in the oven on a bed of new potatoes, tenderstem broccoli and red onions.
I love this Salmon, Potato and Broccoli Traybake because once cooked, the salmon is so tender and full of flavour – it will literally flake apart at the touch of a fork. Cooking everything together in one dish also means there are minimal steps (and minimal dishes).
Salmon with New Potatoes and Broccoli
I love the combination of salmon, new potatoes and broccoli in this traybake! It is such a great Spring-time dinner. Tenderstem broccoli, or broccolini, is so tasty when roasted – especially with the wholegrain mustard dressing.
New potatoes, or baby potatoes, are basically young potatoes which have been harvested before they are fully grown. Because the sugar in them hasn’t been converted into starch before they are picked, they tend to be much sweeter than regular potatoes.
New potatoes have nice thin skins which means you don’t need to peel them before cooking, just make sure to wash them well! This also means they are great for roasting like in this recipe. The skins crisp up easily and they are nice and sweet in the middle. They are also great for salads, like my Lemon Dill Potato Salad.
Cooking Tips for Salmon, Potato and Broccoli Traybake
The basic recipe serves two people. If you are cooking for more, then you can easily double the ingredients, but you may need to use an extra roasting dish.
I use two boneless 120g salmon fillets.
This recipe works best with new potatoes, but you can also use any kind of waxy potato – just cut larger varieties into smaller chunks or slices.
I prefer to boil them, as this makes the cooking time quicker. You can simply roast them and skip the boiling though – just add the potatoes to the roasting dish with a drizzle of oil and roast for 20-25 minutes prior to adding the rest of the ingredients and continuing as per the recipe.
I like it best with a big green salad. Some steamed green beans also makes a really great side.
I use this 36x24cm roasting tin*.
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment if you make it.
Your feedback is really important and helps me keep making recipes you love!
Looking for more Easy Dinner recipes?
- Easy Prawn Jalfrezi
- Sweet Chilli Soy Salmon
- Tuna Pasta Bake with Leeks
- Simple Sausage and Bean Casserole
Salmon, Potato and Broccoli Traybake with Wholegrain Mustard Dressing
Equipment
- Large Roasting Tin
Ingredients
- 2 salmon fillets 120 grams each
- 350 grams (12 oz) new potatoes
- 200 grams (7 oz) Tenderstem broccoli broccolini
- 2 small red onions
Wholegrain Mustard Dressing
- 2 tbsp olive oil
- 1 tbsp wholegrain mustard
- 1 tbsp lemon juice
- 2 garlic cloves minced
- generous pinch salt and pepper
Instructions
- Preheat the oven to 200°c/180fan/gas 4/350f.
- Scrub the potatoes and slice in half – quarter any larger ones.
- Add the potatoes to a large pot, cover with boiling water and a pinch of salt. Bring to the boil and simmer for 10 minutes before draining.
- While the potatoes are cooking, preheat a large roasting tin in the oven.
- Peel the red onions and cut into wedges. Trim the ends of the broccoli stems.
- Make the Wholegrain Mustard dressing by combining the mustard, lemon juice, oil and garlic in a small bowl. Add a pinch of salt and pepper and mix.
- After draining the potatoes, add them to the preheated roasting tin along with the broccoli and onion wedges. Pour over the mustard dressing and toss everything together.
- Lightly season the salmon fillets on both sides with a little salt and pepper and a drizzle of oil. Lay the salmon on top of the vegetables in the roasting dish, skin side up.
- Put the roasting tin back in the oven and cook for 12-15 minutes, until the salmon is cooked through and opaque. To check if the salmon is cooked, lightly press on the top of the fillet with a fork – it should flake apart easily along the white lines on the fillet.
- Garnish with some chopped fresh herbs and serve – I like a mix of parsley and dill.
Notes
This recipe is linked to CookBlogShare
I love tray bake suppers and this one is so seasonal and looks super tasty too. Thanks for linking up to Cook Blog Share Week 12! Karen
I love how easy it is as well as how perfect for spring with those green vegetables. Salmon is one of my favourite fish and having easy dinner ideas like this definitely makes life easier!
We all love eating fish and this is a delicious recipe, all the better for being an entire meal in one tray!
I LOVE a Traybake, they are so easy, and easy on the washing up too! This looks GREAT and would make a fabulous meal for Good Friday. Thanks for joining in with #CookBlogShare this week, Karen