Mary Berry’s one-pan baked salmon recipe is the ideal solution for a delicious, fuss-free meal that comes together in under an hour. Whether you need a speedy dinner after a busy day or a no-hassle option for the weekend, this traybake combines crispy roast potatoes, vibrant seasonal greens, and tender salmon fillets topped with a fresh herb dressing.
Shared by the BBC as a “delicious baked salmon dinner that takes less than an hour from start to finish,” this recipe lets the oven do most of the work. You can easily customize the vegetables based on what’s fresh—French beans, sliced fennel, or courgettes work beautifully as substitutes.
Preparing this wholesome meal for four takes about 30 minutes of hands-on time, followed by 30 to 60 minutes of roasting.
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Here’s how to make Mary Berry’s one-pan baked salmon:
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Preheat your oven to 200°C (180°C fan) or Gas Mark 6.
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Spread potatoes evenly on a large roasting tin. Drizzle generously with olive oil, season with salt and pepper, and roast for 30 minutes until golden and tender.
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Turn the potatoes, then add garlic and spring onions. Continue roasting for 10 more minutes.
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Remove the tray from the oven and mix in broccoli, asparagus, and cherry tomatoes, coating them in the hot oil. Create four spaces among the vegetables and place one salmon fillet in each.
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Season the salmon fillets well, drizzle a little olive oil over them, and return the tray to the oven. Roast for another 10-15 minutes until the salmon is cooked through and the vegetables are nicely tender.
While the salmon and vegetables cook, whisk together chopped herbs, capers, extra virgin olive oil, lemon zest, and lemon juice in a small bowl. Adjust seasoning with salt and pepper.
Serve the baked salmon and vegetables with the vibrant herb dressing drizzled on top for a fresh, flavorful finish.