Salmon tray bake

Name: Salmon tray bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 550 g (1 1/4lb) baby new potatoes, halved if large; 1 tbsp. olive oil; 200 g (7oz) artichoke hearts (from a jar); 200 g (7oz) green beans, trimmed; 4 x 150 g (5oz) salmon fillets; 100 mL (3 1/2fl oz) white wine; Juice of 1/2 lemon, plus lemon wedges to serve; Small handful fresh parsley, roughly chopped

Try tenderstem broccoli or asparagus instead of beans

By The GH Kitchen TeamUpdated: 31 July 2019

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This salmon tray bake recipe also uses artichoke hearts - which are straight from a jar to keep prep time speedy.

The baby new potatoes will need to go in the oven for 30 minutes before removing, adding the salmon, artichokes and green beans for a final 10 mins. Simple and delicious.

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Yields:

Prep Time:

10 mins

Cook Time:

40 mins

Total Time:

50 mins

Cal/Serv:

424

Ingredients

550 g (1 1/4lb) baby new potatoes, halved if large
1 Tbsp. olive oil
200 g (7oz) artichoke hearts (from a jar)
200 g (7oz) green beans, trimmed
4 x 150 g (5oz) salmon fillets
100 ml (3 1/2fl oz) white wine
Juice of 1/2 lemon, plus lemon wedges to serve
Small handful fresh parsley, roughly chopped

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Arrange the potatoes in a large roasting tin and toss through the oil and plenty of seasoning. Roast for 30min.
2. Step 2
  Carefully remove tray from oven and dot around the artichoke hearts and green beans. Top with the salmon (skin-side down). Pour over the wine and squeeze the lemon juice over the fish. Return to the oven for 10min or until the potatoes are tender and the salmon is cooked through.
3. Step 3
  Scatter over the parsley and serve immediately with extra lemon wedges.

Per Serving:

Calories: 424
Fibre: 2 g
Total carbs: 25 g
Sugars: 3 g
Total fat: 20 g
Saturated fat: 3 g
Protein: 34 g

The best tray-bake trays as recommended by the GHI

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time