This easy 30-minute salmon tray bake with potatoes and vegetables is a great way to make a healthy salmon dinner without fuss. Boneless salmon fillet and potatoes oven-baked then drizzled with a mouth-watering homemade honey garlic sauce.
Salmon is an amazing source of protein, and fatty acids and is so delicious and easy to cook. And cooking salmon in the oven is a great fool-proof method that is perfect for beginner cooks and those who are very short on time. You can also try this coconut salmon is always a favorite. So is the pan-fried salmon. Or you should try this one pan-blackened cod. That tomato ragu with amazing!
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Because salmon is classed as a fatty fish it takes really well to being roasted without drying out. This makes it perfect for an all-in-one tray-baked dinner. The roast potatoes are crispy and golden on the outside while remaining tender and fluffy on the inside.
Why You'll Love This Recipe
- The salmon and vegetables all get baked at the same time on one tray.
- Honey garlic sauce is homemade and uses only the most basic ingredients rather than artificial stuff from a jar or packet.
- You can use whatever vegetables you have on hand, making this baked salmon dinner great for cleaning out the fridge.
Ingredients needed
- Boneless side of salmon- you can use a salmon fillet that has the skin on or off. Because we're not turning the salmon during baking you can choose whichever you prefer.
- Asparagus- broccoli, cauliflower and brussel sprouts also work here too.
- Mini potatoes- you can use any size of potatoes, just make sure that they are cut up to be the same size as what mini potatoes would be when they're cut in half.
- For the honey garlic sauce- salted butter, honey, garlic, lemon and parsley
- Pantry ingredients that you probably already have- olive oil, sea salt and pepper
See the recipe card for quantities.
Step By Step Instructions
1 & 2
- Preheat the oven to 200ºc (380ºf) and line a baking tray with non-stick baking paper.
- Slice the potatoes in half lengthways and place them on the tray. Use some kitchen paper towel to dry off the side of the salmon.
- Place the side of salmon in the middle of the tray and drizzle the salmon and potatoes with olive oil and salt and pepper. Bake for about 20 minutes until the potatoes are tender and the salmon is starting to turn golden on the edges. Spread the trimmed asparagus onto the tray and drizzle with a little more olive oil and salt and pepper.
- Place back into the oven for another 10 minutes until the potatoes and salmon are cooked all the way through and the asparagus is slightly charred and tender.
*Dry salmon will roast much better than salmon full of water. That's how it browns well.
3 & 4
5 & 6
Making the honey garlic butter sauce
- While the salmon is baking, make the sauce by melting the butter and honey together in a pan with the garlic. Once the butter is melted, add in the juice of ½ the lemon and the chopped parsley.
- Once the salmon is cooked remove it from the oven and drizzle with the hot honey garlic sauce and top the salmon with some lemon slices and serve. Because this is a sheet pan dinner, I'm a big fan of just popping the tray in the middle of the table and letting everyone help themselves.
Recipe: FAQ
Salmon is best-served medium-rare (I know not everyone likes it like this) but to tell if salmon is done without a thermometer, the best way is to gently press down on it. If it starts to flake gently it's cooked. And when I say it flakes, that means it starts to separate easily along the white lines along the fillet. If you do have a thermometer the temperature you're looking for is 62ºC.
If the potatoes cook a little slower than the salmon have no fear. Simply remove the salmon to a plate and place some foil over it to keep it hot while you place the potatoes back into the oven to finish roasting.
Substitutions & Variations
Some great variations you can try when oven roasting salmon.
- Vegetables - use brussel sprout, broccoli or cauliflower in place of the asparagus
- Spicy - add some chilli flakes or cayenne pepper to the sauce so you have a hot honey glaze.
- Potatoes - try some cubed sweet potatoes instead of regular.
Equipment
Storage
If you have leftovers they keep really well in the fridge for about 3 days. Leftover roast salmon is perfect served cold on top of a salad or alongside potato salad. Or stirred through pasta.
Definitely don't freeze leftover salmon. It becomes mushy when defrosted and really does not do well being reheated.
Top tips
- Be sure that you dry the salmon well with a paper towel before baking.
- Cut all the potatoes until they are all the same size.
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Honey Garlic Salmon Tray Bake
Ingredients
- 500 g (3 ½ cups) boneless side of salmon, pat dry with a paper kitchen towel
- 500 g (2 ¼ cups) miniature potatoes, sliced in half lengthways
- 1 (1) bunch asparagus, trimmed of the woody end bits
- 4 tablespoons (4 tablespoons) olive oil, divided
- sea salt and pepper to taste
- For the sauce
- 85 g (3 oz) salted butter
- 2 tablespoons (2 tablespoons) honey
- 2 cloves (2 cloves) garlic, chopped
- ½ (½) bunch parsley chopped
Instructions
- Preheat the oven to 200ºc and line a baking tray with non-stick baking paper.
- Slice the potatoes in half lengthways and place them on the tray. Use some kitchen paper towel to dry off the side of the salmon.
- Place the salmon in the middle of the tray and drizzle the salmon and potatoes with 2 tablespoons of olive oil and salt and pepper. Bake for about 18-20 minutes until the potatoes are tender and the salmon is starting to turn golden on the edges.
- After 20 minutes the potatoes will be golden brown and the salmon will start to colour around the edges. Spread the trimmed asparagus onto the tray and drizzle with the extra 2 tablespoons olive oil and salt and pepper.
- Turn the oven up to 250ºc Place back into the oven for another 10 minutes until the potatoes and salmon are cooked all the way through and the asparagus is slightly charred and tender.
- While the salmon is baking, make the sauce by melting the butter and honey together in a pan with the garlic. Once the butter is melted, add in the juice of ½ the lemon and the chopped parsley.
- Once the salmon is cooked remove it from the oven and drizzle with the hot honey garlic sauce and top the salmon with some lemon slices and serve.
Notes
- Pat the salmon dry so that it roasts better. If it has too much moisture, it will steam rather than bake.
- Salmon is cooked when it gently flakes along the white lines on the top of the fillet. This happens when it reaches an internal temperature of 62ºC.
- Leftovers are great in the fridge for up to 3 days and are perfect to use in salad or stir through a creamy pasta sauce.
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