Whip up a fuss-free, flavorful dinner with this 5-ingredient salmon traybake recipe, perfect for busy midweek evenings. Combining succulent salmon, vibrant greens, and hearty potatoes, with a sweet and tangy honey-mustard coating, this recipe is effortlessly delicious and requires minimal prep.
With just one tray to clean, it’s an easy, low-effort, and satisfying mealtime solution that’s perfect for the whole family. Simple, tasty, and stress-free!
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Cal/Serv:
541
Ingredients
850 g new potatoes, halved
200 g Tenderstem broccoli, roughly chopped
2 Tbsp. wholegrain mustard
3 Tbsp. runny honey
4 x salmon fillets (about 120g each), see intro
You will also need
2 Tbsp. olive oil
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. In a large bowl toss the potatoes, broccoli, 1tbsp oil and plenty of seasoning. Tip the potatoes into a medium roasting tin and cook for 30min, or until beginning to turn golden, adding the broccoli for the final 10min.
Step 2In the empty bowl, mix the mustard, honey, remaining 1tbsp oil and plenty of seasoning. Carefully remove the tin from the oven and mix through 1/2 the mustard mixture. Add the salmon fillets to the bowl with the remaining mustard mixture and turn to coat.
Step 3Arrange the fish on top of the vegetables and return tin to the oven for 12-15min, or until the salmon is cooked through and vegetables are tender. Serve.
Either skinless or skin-on salmon fillets are fine to use here - whichever you prefer
No tenderstem broccoli? Use regular (calabrese) broccoli instead, broken into small florets. Or drop the broccoli and add spinach instead - stir into the potatoes before adding the salmon at step 3.
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
