Mediterranean Salmon & Potato Summer Traybake

Serves 2
Total Time
1 Hour
250g of salad potatoes (such as Charlotte), cubed or quartered
1 red onion, cut into 8 wedges
1 small garlic bulb, top sliced off
1 small courgette, cut into thick slices
1 lemon
1 tbsp of olive oil
2 salmon fillets
100g of cherry tomatoes, whole
8 flavoursome black olives, torn in half
A handful of mint, to serve
Lemon wedges, to serve
Step 1

Preheat oven to 210°C. Mix the raw potatoes, red onion, garlic and courgette in a bowl with the zest of a lemon, the same lemon cut into slices, a tablespoon of olive oil and plenty of salt and pepper. Toss well and tip into a lined baking tray. Place in the oven for 30-40 minutes, until the potatoes are cooked through and the garlic soft.

Step 2

Remove from the oven and add the salmon, cherry tomatoes, black olives, a drizzle more olive oil and a squeeze of lemon. Return to the oven for ten to 12 minutes more, until the salmon is cooked.

Step 3

Squeeze the garlic out of its bulb and toss all of the vegetables in the paste. Taste a spoonful to check the seasoning. Serve with shredded mint and lots of fresh lemon.

Step 4

TIP: Smearing one tablespoon of harissa paste over the salmon fillets before placing in the oven would make for an easy and delicious Middle Eastern twist to this dish.

Recipe courtesy of

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