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baked salmon with honey garlic butter sauce and lemons on a baking tray

Honey Garlic Salmon Tray Bake

This simple salmon tray bake with potatoes and honey garlic sauce is the perfect 30 minute dinner. The salmon, potatoes and veggies all get roasted on one tray making clean up a breeze.
5 from 1 vote
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Course: Easy Dinners
Cuisine: British
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 4 Servings
Author: Deborah Rainford

Ingredients

  • 500 g boneless side of salmon pat dry with a paper kitchen towel
  • 500 g miniature potatoes sliced in half lengthways
  • 1 bunch asparagus trimmed of the woody end bits
  • 4 tablespoons olive oil divided
  • sea salt and pepper to taste
  • For the sauce
  • 85 g salted butter
  • 2 tablespoons honey
  • 2 cloves garlic chopped
  • 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.

Nutrition

Calories: 587kcal | Carbohydrates: 31g | Protein: 28g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 215mg | Potassium: 1164mg | Fiber: 3g | Sugar: 10g | Vitamin A: 614IU | Vitamin C: 25mg | Calcium: 40mg | Iron: 2mg
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