Salmon and broccoli potato traybake
Start the potatoes first, then add broccoli and salmon for an oven dinner with crisp edges and tender fish.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 2 raw boneless salmon fillets, about 125g each
- 400g potatoes, cut into 2cm cubes
- 250g broccoli, cut into small florets
- 1½ tbsp olive oil, divided
- 1 lemon, half sliced and half for squeezing
- Black pepper, to taste
Method
- Prepare the tray
Use a large shallow tray so potatoes and broccoli can spread out, rather than pile up. Scrub potatoes, cut even cubes and wash broccoli before handling raw fish.
- Start the potatoes
Heat the oven to 220°C, or 200°C fan. Toss potatoes with 1 tbsp oil and pepper on a large roasting tray. Spread out and roast for 20 minutes, turning halfway.
- Add broccoli and fish
Toss broccoli with the remaining oil and add to the tray. Check salmon for bones, then place skin-side down in two clear spaces with lemon slices on top. Use separate utensils for raw fish.
- Finish roasting
Roast for 15–20 minutes, until the potatoes are tender, broccoli stems yield to a knife and salmon is opaque and flakes easily. Check the fish centre reaches 75°C for 30 seconds. Remove cooked fish to a clean warm plate if vegetables need longer.
- Serve
Divide between two plates and squeeze the remaining lemon over to taste.
Make it work with what you have
- Cut broccoli florets small but leave enough stem to keep them together. Very thick stems take longer.
- Use fully defrosted salmon; thick fillets can need longer than the estimate.