Salmon Tray Bake
Prep time: 45 mins | Serves: 4
Ingredients:
1 salmon side, skin on
800g baby potatoes, halved
200g red peppers, sliced into thick strips
200g red onions, cut into wedges
2 whole red chillies (left whole, pierced once)
1 large lemon (150g), half sliced, half juiced
40g olive oil
4g sea salt (plus extra to taste)
1g freshly ground black pepper
5g smoked paprika
5g dried oregano (or 10g fresh)
15g fresh parsley, chopped
Method:
Preheat your oven to 200°C (fan 180°C). Place a large roasting tray in the oven to heat up — starting with a hot tray helps everything roast rather than steam.
In a large bowl, toss the halved potatoes with 20g olive oil, half the sea salt and half the paprika. Spread them onto the hot tray cut-side down. Roast for 20 minutes until beginning to crisp and colour.
Remove the tray and add the red peppers, red onions and whole chillies. Drizzle with the remaining olive oil, sprinkle over the oregano, remaining paprika, salt and black pepper. Toss gently and return to the oven for 10 minutes.
Pat the salmon dry with kitchen paper. Place it skin-side down on top of the vegetables. Drizzle with lemon juice and arrange lemon slices over the top. Season lightly with a pinch more salt and pepper.
Return to the oven and roast for 12–15 minutes, depending on thickness. The salmon should be just cooked through — opaque on the outside with a slight blush in the centre.
Remove from the oven and rest for 5 minutes. Resting allows the juices to settle and keeps the fish beautifully moist.
Finish with chopped fresh parsley and an extra squeeze of lemon if needed.
Taste and adjust seasoning — a little extra salt or lemon can really lift the whole tray.
Storage:
Allow to cool fully before storing in an airtight container in the refrigerator for up to 2 days. Best enjoyed fresh, but leftovers are excellent flaked into salads or pasta. Reheat gently to avoid overcooking the salmon.
