Roasted salmon & veg traybake

With basil & mustard yoghurt

Roasted salmon & veg traybake

Roasted salmon & veg traybake

Serves Serves 4
Time Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 431 22%
  • Fat 24.8g 35%
  • Saturates 5.5g 28%
  • Sugars 5.8g 6%
  • Salt 0.9g 15%
  • Protein 31g 62%
  • Carbs 22.3g 9%
  • Fibre 0.9g -
Of an adult's reference intake
Tap For Method


  • 400 g baby potatoes
  • 200 g green beans
  • 1 bunch of fresh basil
  • 200 g cherry tomatoes
  • 10 black olives (stone in)
  • olive oil
  • 4 x 120 g salmon fillets, skin on, scaled and pin-boned, from sustainable sources
  • 1½ lemons
  • ½ a small clove of garlic
  • ½ teaspoon Dijon mustard
  • 4 tablespoons Greek yoghurt
  • extra virgin olive oil
Tap For Method

The cost per serving below is generated by and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients


  1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
  3. Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
  4. Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
  5. Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
  6. Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
  7. Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
  8. To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
  9. Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.


Serve up with a super-simple salad – toss a handful of seasonal leaves in extra virgin olive oil and a squeeze of lemon juice and pop in the middle of the table.