This recipe is dinner in 30 minutes – a perfect healthy choice for busy weeknights. Increase or decrease the proportions to suit the number of hungry tummies.
Asparagus or any other quick cooking vegetable works well in place of the beans and tomatoes. Also, add a handful or olives or a couple of capers for a Mediterranean version.
Salmon Dinner Tray Bake
- 4 salmon fillets
- 1 lb mini or fingerling potatoes, cut in half on a diagonal, if larger
- Salt and pepper
- 3 Tbsp olive oil
- 1/2 tsp chopped fresh thyme leaves
- A handful of baby tomatoes
- A large handful of green beans, trimmed
- 1 lemon sliced for serving
- Olive oil for serving
- Chopped parsley for serving
Line a baking sheet with parchment or foil. Place sheet into oven and preheat to 425°F. You want the tray to get nice and hot.
On a large plate, rub the salmon in 1 Tbsp oil and sprinkle liberally with salt and pepper. Set aside.
Place the potatoes in a large bowl and toss with salt and 1 Tbsp oil. Remove the hot tray, throw on the potatoes and return to oven for 15 minutes. There should still be lots of empty space on the tray.
Using the same bowl, toss the beans, tomatoes, thyme and salt with the remaining oil.
After the first 15 minutes, arrange the tomato bean mixture over the potatoes. Top with salmon and return to the oven. Increase the oven temperature to 450°F and bake for another 15 minutes or until the salmon is cooked to your desired doneness and the beans yield to a fork. If you prefer, turn on the broiler for the last 5 minutes of cooking to lightly brown the tops of the salmon.
Plate it up or serve family style straight from the tray.