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Salmon, Potato and Broccoli Traybake with Wholegrain Mustard Dressing
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5 from 4 votes

Salmon, Potato and Broccoli Traybake with Wholegrain Mustard Dressing

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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: British
Servings: 2 servings
Calories: 440kcal
Author: Carrie Carvalho


  • Large Roasting Tin


  • 2 salmon fillets 120 grams each
  • 350 grams new potatoes
  • 200 grams 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


  • 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.


I use a 36x24 Enamel Roasting Tin for this recipe


Calories: 440kcal | Carbohydrates: 50g | Protein: 21g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 157mg | Potassium: 1222mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1800IU | Vitamin C: 138mg | Calcium: 134mg | Iron: 3mg