Salmon and Broccoli Traybake
A one-tray British-style salmon and broccoli bake with lemon, garlic and herbs, ready in about 40 minutes. Minimal washing up and maximum flavour.
It's a British-style midweek staple in our house. The trick is to give the broccoli a head start, then add the salmon so both finish at the same time. The lemon slices soften and caramelise a little, and their juice mingles with the garlicky oil at the bottom of the tray — spoon that over everything.
Serve it just as it is, or with new potatoes, rice or crusty bread to mop up the tray juices.
Ingredients
- 2 medium heads broccoli (about 600g), cut into florets, stalk trimmed and sliced
- 4 salmon fillets (about 150g each), skin on or off
- 3 tablespoons olive oil
- 3 garlic cloves, finely grated or crushed
- 1 lemon, half sliced into thin rounds and half left whole
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh flat-leaf parsley, chopped, to finish
- Optional: 2 tablespoons flaked almonds, to scatter
Instructions
- Heat the oven to 200°C (180°C fan) / 400°F / Gas 6. Line a large baking tray with baking parchment.
- In a small bowl, mix the olive oil, grated garlic, oregano, thyme, salt and pepper.
- Put the broccoli florets and sliced stalk on the tray. Drizzle over about two-thirds of the garlic oil and toss with your hands so everything is lightly coated. Spread the broccoli out in a single layer, leaving a little space between pieces.
- Roast the broccoli for 10 minutes, until it starts to soften and the edges look slightly glossy.
- Meanwhile, pat the salmon fillets dry with kitchen paper. Squeeze the juice of the whole lemon half over the salmon and rub it in.
- Take the tray out of the oven. Push the broccoli to the sides to make four gaps. Place the salmon fillets in the gaps, skin-side down if the skin is on. Brush or spoon the remaining garlic oil over the top of each fillet. Lay 2–3 lemon slices over the salmon and broccoli.
- Return the tray to the oven and roast for 12–15 minutes, until the salmon is opaque and flakes easily with a fork and the broccoli is tender with a few browned tips. If using flaked almonds, scatter them over for the last 5 minutes.
- Take the tray out and let it rest for 2 minutes. Scatter over the chopped parsley and serve straight from the tray, spooning any pan juices over the salmon.
Cook’s tips
- Cut the broccoli into similar-sized florets so they cook evenly.
- If your salmon fillets are thicker than 3cm, add 2–3 minutes to the cooking time.
- Don't overcrowd the tray — use two trays if needed, or the broccoli will steam rather than roast.
Substitutions
- Swap broccoli for cauliflower florets or tenderstem broccoli; adjust the initial roasting time to 12 minutes for cauliflower.
- Use dried mixed herbs instead of oregano and thyme.
- Add a pinch of chilli flakes to the garlic oil for a little heat.
Storage & reheating
Leftovers keep in a sealed container in the fridge for up to 2 days. Reheat gently in a covered pan or microwave, or flake the salmon into the cold broccoli for a salad.
Frequently asked questions
Can I use frozen salmon for this traybake?
Yes, but fully defrost it first and pat it dry, otherwise it will release water and steam the broccoli. Fresh salmon gives the best texture.
How do I know when the salmon is cooked?
It should be opaque all the way through and flake easily when pressed with a fork. If you have a thermometer, the centre should read 50–55°C for a moist result, or 60°C if you prefer it fully set.
Can I add other vegetables to the tray?
Yes. Thinly sliced courgette, red pepper or red onion work well. Add them with the broccoli at the start, but keep the pieces fairly small so they cook through.
Is this recipe gluten-free?
As written, yes — all the ingredients are naturally gluten-free. Check any optional extras like stock cubes or sauces if you use them.
