Roasted Salmon & Potatoes: A Simple One-Pan Meal.

The Roasted Salmon & Potatoes Tray Bake is a quintessential weeknight dinner that balances elegance with ease. This recipe relies on staggered roasting: the potatoes are given a head start to achieve a crispy, golden exterior, while the salmon is added later to ensure it remains tender and flaky.

By using a single sheet pan, the juices from the seasoned salmon mingle with the roasting potatoes, infusing the entire meal with a cohesive, herb-forward flavor.

Ingredients

Salmon Fillets: 4 (approx. 150g each), skin-on.
Baby Potatoes: 600g, halved or quartered for uniform size.
Olive Oil: 3 tablespoons.
Lemon: 1, thinly sliced (plus extra for juice).
Garlic: 3 cloves, minced.
Fresh Dill or Parsley: 2 tablespoons, chopped.
Dried Oregano: 1 teaspoon.
Salt & Black Pepper: To taste.
Asparagus or Green Beans: 200g (optional, for a complete meal).

Instructions

Step 1: Roast the Potatoes

Preheat your oven to 200°C. On a large rimmed baking sheet, toss the halved baby potatoes with 2 tablespoons of olive oil, half the minced garlic, salt, pepper, and the dried oregano. Spread them in a single layer, cut-side down. Roast for 20–25 minutes until the potatoes are tender and starting to brown.

Step 2: Prep the Salmon

While the potatoes roast, pat the salmon fillets dry with a paper towel. Rub the remaining olive oil and garlic over the flesh side of the salmon. Season generously with salt and pepper.

Step 3: Add the Salmon (and Veg)

Remove the baking sheet from the oven. Move the potatoes to the edges of the pan to make space in the center. Place the salmon fillets (skin-side down) onto the pan. If using asparagus or green beans, tuck them into the gaps around the potatoes.

Step 4: The Final Roast

Place a lemon slice on top of each salmon fillet. Return the tray to the oven and bake for 10–12 minutes.

The Doneness Check: The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 52°C to 57°C (for medium).

Step 5: Garnish and Serve

Drizzle fresh lemon juice over the entire tray and sprinkle with the chopped fresh dill or parsley. Serve directly from the pan.

Flavor and Texture Notes

This tray bake offers a satisfying contrast of textures. The potatoes are creamy on the inside with a salty, crisp skin, providing a hearty base for the buttery, delicate salmon. The lemon and fresh herbs cut through the richness of the fish, delivering a bright, Mediterranean finish.

Tips for Success

Dry the Salmon: Removing surface moisture from the fish ensures the heat can sear the flesh rather than steaming it, resulting in a better texture.¹
Potato Size: Cut the potatoes into uniform pieces. If some are significantly larger than others, they won’t be fully cooked by the time the salmon is ready.
Don’t Overcrowd: Use a large enough sheet pan so that the ingredients aren’t piled on top of each other. Air needs to circulate to create that “roasted” rather than “steamed” effect.

FAQ

Question	Answer
Can I use frozen salmon?	Yes, but it must be completely thawed and patted dry before roasting to avoid excess water on the tray.
Can I use sweet potatoes?	Yes. Sweet potatoes roast at a similar rate to baby potatoes, though they may soften faster.
How do I store leftovers?	Store in an airtight container for up to 2 days. Reheat gently in the oven at 150°C to avoid drying out the salmon.

Conclusion

Roasted Salmon & Potatoes is a reliable, healthy staple that minimizes cleanup without compromising on flavor. The combination of high-heat roasting and fresh aromatics makes it a sophisticated choice for any night of the week.