Mary Berry Recipes

Home / Dinner / My Scrumptious Salmon and Asparagus Tray Bake

There is something so satisfying about a tray bake. The sheer simplicity of placing all your ingredients onto one tray, popping it into the oven, and having a complete, delicious meal emerge with very little washing up is, to me, one of the great joys of home cooking. It’s a method I turn to time and time again, especially on those evenings when time is of the essence.

This particular salmon and asparagus tray bake is a recipe I am especially fond of. It’s colourful, light, and packed with flavour, yet it feels rather elegant. The combination of tender salmon, earthy asparagus, sweet little tomatoes, and zesty lemon is simply classic. It’s the sort of meal that is healthy without you even noticing, and it’s always met with happy faces around my dinner table.

Whether you’re cooking for your family on a busy Tuesday or looking for something reliable and impressive to serve to friends at the weekend, this recipe never fails. It’s wonderfully versatile and proves that you don’t need hours in the kitchen or a mountain of pans to produce something truly scrumptious. Sheer perfection on a tray!

Why You'll Love This Recipe

An all-in-one meal means minimal preparation and, most importantly, minimal washing-up.
It's a beautifully balanced dish, containing protein, healthy fats, carbohydrates, and plenty of vitamins from the vegetables.
The staggered cooking times ensure each component is cooked to perfection – no mushy vegetables or dry fish here!
It's incredibly quick to assemble, making it an absolute lifesaver for a busy weeknight supper.

Ingredients

500g new potatoes, scrubbed and halved
2 tbsp olive oil
4 skin-on salmon fillets, about 140g each
250g asparagus spears, woody ends trimmed
250g cherry tomatoes on the vine
1 lemon, half sliced, half cut into wedges for serving
2 tbsp fresh dill, roughly chopped
Sea salt and freshly ground black pepper

Equipment Needed

Large, heavy-bottomed baking tray • Saucepan • Colander • Sharp knife • Chopping board

Step-by-Step Instructions

Preheat your oven to 200°C (180°C Fan, Gas Mark 6).
Place the halved new potatoes in a saucepan of cold, salted water. Bring to the boil and cook for 10 minutes until just tender. Drain them well in a colander and allow them to steam dry for a minute or two – this helps them crisp up beautifully.
Tip the par-boiled potatoes onto a large, sturdy baking tray. Drizzle with 1 tablespoon of the olive oil, season generously with salt and pepper, and toss to coat. Roast in the preheated oven for 15 minutes until they are beginning to turn golden and crisp.
While the potatoes are roasting, prepare the salmon. Pat the fillets dry with a bit of kitchen paper – this is my secret to getting lovely crisp skin. Drizzle the remaining tablespoon of olive oil over the salmon and season both sides with salt and pepper.
Remove the tray from the oven. Push the potatoes to one side and add the asparagus spears and cherry tomatoes to the tray. Nestle the salmon fillets amongst the vegetables, skin-side up. Lay the lemon slices over the salmon and vegetables.
Return the tray to the oven and bake for a further 10-12 minutes. The cooking time will depend on the thickness of your fillets. The salmon should be opaque and flake easily when tested with a fork, and the asparagus should be tender-crisp.
Remove from the oven, scatter over the fresh dill, and serve immediately with the lemon wedges on the side for squeezing over. Absolutely lovely.

Perfect Substitutions

Salmon Fillets -> You can use trout fillets, which cook in a similar amount of time.
Asparagus -> Tenderstem broccoli or fine green beans work wonderfully.
New Potatoes -> Any small, waxy potato like Charlotte potatoes will be perfect.
Fresh Dill -> Fresh parsley or a little tarragon would be a delicious alternative.

Serving Suggestions

This is a truly complete meal, so you don't need much else. However, a simple green leaf salad with a light vinaigrette is a lovely, fresh accompaniment. To drink, a crisp, chilled glass of Sauvignon Blanc or Pinot Grigio cuts through the richness of the salmon beautifully. If you enjoyed this, you might also love our Glorious Molokai Chicken with a Sticky Glaze and Mary's Family Favourite Sweet and Sour Chicken.

How to Store \u0026 Reheat

Store any leftovers in an airtight container in the refrigerator for up to 2 days. I find that reheating salmon can make it a little dry, so I much prefer to enjoy the leftovers cold. Flake the cold salmon and toss it with the potatoes, vegetables, and some fresh salad leaves for a scrumptious next-day lunch.

Mary's Secrets to Success

My Secrets to Success: For the very best flavour, don't overcrowd your baking tray. Give the ingredients enough space to roast rather than steam. Patting the salmon fillets dry is a crucial step for achieving that lovely, crisp skin. Finally, don't throw away the lemon slices after baking; squeezing the warm, caramelised juice over the finished dish is sheer perfection.

Frequently Asked Questions

Can I use different vegetables in this tray bake?

Absolutely! This is a wonderfully versatile recipe. You could add chunks of courgette, bell peppers, or red onion. Just be mindful of cooking times – add harder vegetables like peppers with the potatoes, and softer ones like courgettes with the asparagus.

How do I know when the salmon is perfectly cooked?

The best way to check is to take a fork and gently press it into the thickest part of the fillet. If the fish flakes easily and has turned from translucent to opaque, it is cooked. Be careful not to overcook it, as it can become dry.

Can I use frozen salmon fillets?

Yes, you can. However, you must ensure they are thoroughly defrosted before you begin. I recommend defrosting them overnight in the refrigerator. Pat them very dry with kitchen paper before seasoning and baking.

Can I prepare this dish ahead of time?

You can certainly do some of the prep ahead. You can par-boil the potatoes and chop the vegetables a few hours in advance. Keep them in the fridge. However, for the best results, I would assemble and bake the tray just before you plan to serve it.

How can I stop the salmon skin from sticking to the tray?

There are two key things. First, make sure your salmon skin is very dry by patting it with kitchen paper. Second, ensure the tray and the oil are hot before the salmon goes on. Placing the fillets on top of the vegetables or on a bed of lemon slices can also help create a barrier.