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Mary Berry Salmon Tray Bake Recipe

Mary Berry Salmon Tray Bake
Print Recipe
Print Recipe

Mary Berry’s Salmon Tray Bake is a one-pan recipe featuring salmon fillets roasted alongside vegetables such as potatoes, cherry tomatoes, and asparagus. Everything is seasoned with olive oil, herbs, and a splash of lemon for brightness. The result is a complete, well-balanced meal that’s hearty, nourishing, and minimal on cleanup.

Ingredients

Scale

  • 4 salmon fillets (about 150g each)

  • 400g baby potatoes, halved

  • 200g cherry tomatoes

  • 1 red onion, sliced

  • 1 red bell pepper, sliced

  • 1 bunch of asparagus, trimmed

  • 3 tbsp olive oil

  • 2 tbsp lemon juice

  • 1 tbsp honey or maple syrup (optional)

  • 1 tsp Dijon mustard

  • 1 tsp dried mixed herbs or fresh thyme leaves

  • Salt and black pepper, to taste

  • Lemon wedges and fresh parsley, for serving

Instructions

Step 1: Preheat the Oven

Preheat your oven to 200°C (400°F). Line a large roasting tray with parchment paper if desired to prevent sticking and make cleanup easier.

Step 2: Prepare the Vegetables

Place the halved baby potatoes, red onion, and bell pepper onto the tray. Drizzle with 2 tablespoons of olive oil, season with salt, pepper, and mixed herbs, then toss to coat evenly. Roast for 20 minutes until slightly golden and tender.

Step 3: Prepare the Salmon Marinade

In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, honey, and a pinch of salt and pepper. This mixture adds flavor and helps the salmon stay moist while roasting.

Step 4: Add Salmon and Remaining Vegetables

Remove the tray from the oven and push the roasted vegetables to the sides. Place the salmon fillets in the center and drizzle each with the prepared lemon dressing. Add cherry tomatoes and asparagus around the salmon for extra color and freshness.

Step 5: Roast the Salmon

Return the tray to the oven and roast for another 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork. Avoid overcooking to keep the fish tender and juicy.

Step 6: Garnish and Serve

Once cooked, drizzle any leftover dressing or pan juices over the salmon and vegetables. Sprinkle with freshly chopped parsley and serve hot with lemon wedges.

Find it online: https://maryberrycooks.co.uk/mary-berry-salmon-tray-bake/