SALMON AND ASPARAGUS TRAYBAKE
Salmon And Asparagus Traybake is a clean and minimal preparation dish that highlights the natural goodness of fresh ingredients. A single salmon fillet is gently baked alongside tender asparagus spears, with a drizzle of olive oil and a burst of lemon zest for brightness. Black pepper adds gentle heat, balancing the earthy and citrus notes beautifully. This traybake is ideal for quick and wholesome meals with minimal fuss, which is perfect for weeknights or solo dining. High in omega-3 fatty acids, protein and low in carbohydrates, it’s a gluten-free dish that supports heart health and sustained energy without weighing you down. It pairs wonderfully with a simple side of grains, roasted potatoes or a crisp green salad. This dish proves that elegance and nutrition can be achieved in just one pan, using a few well-chosen ingredients and less than 20 minutes of your time.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
British
PREPARATION/TECHNIQUES
Bake, One-Pot Wonders
OCCASION/HOLIDAY
Spring, Easter, Picnic, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Quick & Easy, Wheat / Gluten-Free, Healthy, Low Fat
DISH TYPE
Salad
INGREDIENTS
There are the following ingredients for Salmon And Asparagus Traybake:
- 1 salmon fillet (100 to 120g)
- 5 asparagus spears, ends trimmed
- ½ teaspoon olive oil
- Pinch of lemon zest
- Black pepper to taste
- Pinch of sea salt (Optional)
FULL NUTRITIONAL INFORMATION
- Calories: 266.2 kilocalories
- Fat: 17.1 grams
- Saturated Fat: 3.7 grams
- Carbohydrates: 3.5 grams
- Sodium: 184.4 milligrams
- Sugar: 1.5 grams
- Fibre: 1.8 grams
- Protein: 24.3 grams
- Cholesterol: 60.5 milligrams
- Calcium: 31.9 milligrams
- Iron: 2.2 milligrams
- Potassium: 568.8 milligrams
- Vitamin D: 12.1 milligrams
PREPARATION
These steps are followed for the preparation of Salmon And Asparagus Traybake:
- Preheat The Oven: Set your oven to 200 °C (180 °C fan) or 400 °F and line a small baking tray with parchment paper.
- Prepare The Ingredients: Rinse the salmon fillet and pat dry. Trim the woody ends from 5 asparagus spears and arrange them alongside the salmon on the tray.
- Season And Oil: Drizzle ½ teaspoon olive oil over the salmon and asparagus. Sprinkle a pinch of lemon zest and a pinch of black pepper evenly across the top. Add a pinch of sea salt if desired.
- Bake: Place the tray in the oven and bake for 12 to 15 minutes, depending on the thickness of the salmon, until the fish flakes easily with a fork.
- Rest And Serve: Remove the tray from the oven and let it rest for 2 minutes before serving it immediately, either on its own or with a simple side.
PREP TIME
5 minutes
COOKING TIME
12–15 minutes
TIPS
- Use Parchment Paper: Use parchment paper to prevent sticking and make clean-up easier.
- Trim Asparagus: Trim asparagus more evenly so all spears roast at the same rate.
- To Its Fresh aroma: Zest the lemon just before using to retain its essential oils and fresh fragrance.
- Don’t Overcook The Salmon: Don’t overcook the salmon, check it after 12 minutes and remove when it flakes easily.
- Let The Tray Rest: Let the tray rest for 2 minutes after baking before serving to keep juices sealed.
VARIATIONS
- Add Starch: Serve with quinoa, roasted new potatoes or a couscous salad.
- More Veg: Add cherry tomatoes, baby carrots or courgettes to the tray for colour and nutrients.
- Flavour Upgrades: Sprinkle fresh dill, parsley or tarragon on top before serving.
- Citrus Twist: Add a squeeze of lemon juice after baking for extra zing.
- Asian Fusion: Replace lemon with grated ginger and soy sauce for a new flavour profile.
- Creamy Option: Add a spoonful of herbed yoghurt or tahini dressing on the side.
PREPPING AND STORAGE
- Refrigeration: Cool leftovers and store in an airtight container for up to 2 days.
- Freezing: Freeze cooked salmon and asparagus in a freezer-safe container for up to 1 month. Thaw in the fridge before reheating.
- Reheating: Reheat gently in the oven at 180°C (160°C fan) for 8 to 10 minutes or microwave on low to prevent drying.
- Meal Prep: Make a few fillets at once and portion with sides for ready-to-go weekday dinners or lunches.