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Roasted Vegetable & FISH Tray bake

Updated: Jul 13, 2020

Wonderfully simple to put together, employ the kids to help with the chopping and assembly. Look out for frozen salmon fillets which make this a very cost effective recipe.

Makes approximately 4 servings

Preparation time is approximately 10 minutes

Cooking time is approximately 30 minutes


400g new potatoes

200g green beans, trimmed and halved

1 red pepper, sliced

Handful of fresh basil, torn

200g cherry tomatoes

1 red onion, sliced

Olive oil

4 fresh or frozen salmon fillets

2 lemons, sliced

1/2 tsp Dijon mustard

4 tbsp plain Greek yogurt

Salt & pepper

How to make Roasted Vegetable & FISH Tray bake

  1. Preheat oven to 200C.

  2. Clean and cut new potatoes in half. Boil for 10 mins, add green beans for further 5 mins, then drain.

  3. Add potatoes and green beans to roasting tray. Add cherry tomatoes, red pepper, red onion, and torn basil leaves.

  4. Drizzle lightly with olive oil and season with salt and pepper.

  5. Lay salmon fillets on top of vegetables skin side up and cover with sliced lemon. Drizzle lightly with olive oil. Bake for 15 mins.

  6. Mix half of torn basil leaves with yogurt and mustard and squeeze of remaining lemon juice. Serve with tray bake.


Adapt this recipe to make a Mexican inspired tray bake like Jo, Jack & Oli did in out Twenty20 challenge.....

Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.

Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

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