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One-tray roasted salmon with spring veg recipe

One-tray roasted salmon with spring veg recipe

23 ratings

This one-tray roasted salmon recipe is a great way to celebrate spring flavours and is an inspiring alternative Easter lunch idea. Serve with roasted asparagus and new potatoes drizzled in parsley, mint and dill butter for a delicious dinner recipe that you'll want to make again and again. What's more, this dish is totally gluten-free! See method

  • Serves 6
  • 15 mins to prepare and 55 mins to cook
  • 560 calories / serving
  • Gluten-free


  • 1 large red onion, very finely sliced
  • 2 tbsp red wine vinegar
  • 2 tsp sugar
  • 2 tsp salt
  • 1kg new potatoes, halved
  • 1 tbsp olive oil
  • 850g side of salmon
  • 500g asparagus, trimmed, halved lengthways, then sliced diagonally
  • 10g fresh flat-leaf parsley, finely chopped
  • 10g fresh mint, finely chopped
  • 10g fresh dill, finely chopped
  • ½ lemon, juiced
  • 60g salted butter, melted
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    31g 45%
  • Saturates

    9g 43%
  • Sugars

    6g 6%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 31.6g Protein 39.6g Fibre 4.9g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Mix together the onion, vinegar, sugar and salt in a bowl. Set aside for 30-40 mins for the onion to soften.
  2. Meanwhile, put the potatoes on a large baking tray, drizzle with the oil, season with salt and roast for 25 mins.
  3. Push the potatoes to the sides of the tray and place the salmon, skin-side down, in the space. Season; roast for 15 mins. Tuck in the asparagus and roast for a further 15 mins until cooked.
  4. Stir the herbs and lemon juice into the melted butter. Pour over the salmon and potatoes and serve with the pickled onion.

See more Salmon recipes

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