I enjoy this recipe because it’s simple, balanced, and packed with flavor. I like that the vegetables soak up the olive oil and lemon while roasting, and the salmon gently cooks right alongside them. Cleanup is easy, and the final dish always feels light yet satisfying.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Fresh Salmon Fillets: 4 pieces (about 150g each) Substitution: Trout or cod Cherry Tomatoes: 250g, halved Zucchini: 1 large, sliced Bell Peppers: 1 red and 1 yellow, sliced Red Onion: 1 large, sliced Garlic: 4 cloves, minced Fresh Dill: 2 tablespoons, chopped Olive Oil: 3 tablespoons Lemon Juice: From 1 lemon Salt and Pepper: To taste
I start by preheating the oven to 200°C (400°F). In a large bowl, I combine the cherry tomatoes, zucchini, bell peppers, and red onion. I drizzle them with olive oil, lemon juice, salt, and pepper, then toss everything until evenly coated.
I spread the vegetables out on a large baking tray, leaving some space in the center. I place the salmon fillets in the middle, then top them with minced garlic and chopped dill. I finish with an extra drizzle of olive oil and lemon juice over the salmon.
I bake everything for about 20 minutes, until the salmon flakes easily with a fork and the vegetables are tender and lightly roasted. After removing the tray from the oven, I let it rest for a few minutes, then garnish with crumbled feta and fresh parsley if I’m using them.
Servings and Timing
I make this recipe to serve 4 people. The prep time takes me about 10 minutes, the cooking time is around 20 minutes, and the total time comes to approximately 30 minutes.
Variations
I sometimes swap the dill for thyme or basil for a different herb profile. When I want extra heartiness, I add baby potatoes or chickpeas to the tray. I also like using trout or cod when salmon isn’t available.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze portions for up to 3 months and thaw them overnight in the fridge. When reheating, I warm everything gently in the oven so the salmon stays moist.
FAQs
Can I use frozen salmon?
I thaw it completely and pat it dry before baking.
How do I know when the salmon is done?
I check that it flakes easily and looks opaque throughout.
Can I add more vegetables?
I add broccoli, asparagus, or green beans when I want more variety.
Does feta melt during baking?
I usually add it after baking so it stays crumbly.
Can I make this dairy-free?
I simply skip the feta garnish.
What if my vegetables cook faster than the salmon?
I cut them slightly larger so they roast evenly.
Can I line the tray with parchment?
I often do, as it makes cleanup even easier.
Is this recipe good for meal prep?
I find it works very well for make-ahead lunches.
Can I use bottled lemon juice?
I prefer fresh lemon, but bottled works in a pinch.
What should I serve with this?
I sometimes add crusty bread or rice on the side, though it’s great on its own.
Conclusion
I find this salmon tray bake to be an easy, reliable recipe that delivers fresh flavor with very little effort. With tender salmon, roasted vegetables, and bright lemony notes, it’s a dish I love making whenever I want a wholesome meal without spending much time in the kitchen.
A healthy and colorful one-pan salmon tray bake with tender roasted vegetables, fresh herbs, and bright lemon flavor. This easy, minimal-effort meal delivers juicy, flaky salmon and perfectly roasted vegetables every time.
Ingredients
4 fresh salmon fillets (about 150g each)
250g cherry tomatoes, halved
1 large zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large red onion, sliced
4 cloves garlic, minced
2 tbsp fresh dill, chopped
3 tbsp olive oil
Juice of 1 lemon
Salt, to taste
Black pepper, to taste
Crumbled feta cheese, optional for garnish
Fresh parsley, optional for garnish
Instructions
Preheat the oven to 200°C (400°F).
In a large bowl, combine cherry tomatoes, zucchini, bell peppers, and red onion.
Drizzle vegetables with olive oil and lemon juice, then season with salt and pepper.
Toss vegetables until evenly coated.
Spread vegetables evenly on a large baking tray, leaving space in the center.
Place salmon fillets in the center of the tray.
Top salmon with minced garlic and chopped dill.
Drizzle a little extra olive oil and lemon juice over the salmon.
Bake for about 20 minutes, until salmon flakes easily and vegetables are tender.
Remove from oven, rest briefly, and garnish with feta and parsley if desired.
Serve warm.
Notes
Thaw frozen salmon completely and pat dry before baking.
Cut vegetables evenly for uniform roasting.
Add potatoes or chickpeas for a heartier meal.
Skip feta to keep the dish dairy-free.
Line the tray with parchment paper for easy cleanup.
