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Roast Salmon Potato & Asparagus Traybake with a Lemon Mint Parsley & Garlic Drizzle


One more sleep until life starts to get a bit more normal again. What are you more excited about...eating out or getting your hair done? For me it’s most definitely enjoying a meal out, even if I have to wear my ski gear. I’ve got lunch booked at my favourite local restaurant @kentishhare this week and I can’t wait!! Until then, here’s a lovely family Traybake with simple and classic spring flavours. It literally uses one roasting tray, which means very little washing up...perfect 👌


Serves 4-6


1/2 side of Salmon - bones removed, skin intact

500g small new potatoes - I used seasons gold as they are waxy

180g asparagus - washed and woody ends removed

1 lemon finely sliced

Large roasting tin



2 cloves garlic - crushed

1 tablespoon chopped fresh mint

1 tablespoons chopped fresh parsley

Juice 1 lemon

3 teaspoons honey

2 tablespoons olive oil

Salt & pepper


Preheat the oven to 210 degrees (conventional) 180 degrees (fan)

Slice each potato into 3mm discs

Drizzle with oil and season. Roast in the oven for 15 minutes. Mix the marinade ingredients together in a bowl. Remove from the oven and move most of the potatoes to the side. Place the salmon skin side down in the middle. Add the asparagus spears the the perimeter and toss a little with the potatoes. Drizzle the whole dish with the marinade, reserving a little to finish. Add the lemon slices to the salmon. Season and roast for 20-25 minutes. Drizzle with the rest of the marinade and serve.

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