A simple one-pan salmon traybake packed with protein, rich fats, and fresh Mediterranean flavour.

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WHY THIS RECIPE IS GREAT

This salmon traybake is ideal when you want a proper meal without spending all night in the kitchen. Everything cooks in one tray. No messing about. It’s loaded with quality protein, healthy fats from the salmon, and enough carbs from the potatoes to keep you ticking over.

The mix of feta, olives, and lemon gives it that bold, salty kick balanced out with some soft spinach and juicy roasted tomatoes. It’s all the good stuff. Plus, we’re sneaking in a couple of eggs for extra protein, seasoned with dill so they taste proper.

INGREDIENTS IN SALMON TRAYBAKE

SALMON

Use skin-on salmon fillets. They crisp up nice in the oven and hold moisture better.

POTATOES

Go for waxy white potatoes. They roast soft in the middle and crisp up at the edges. Slice them thin to speed up cook time.

SPINACH

Fresh spinach works best. It wilts gently in the oven, so chuck it in right near the end.

TOMATOES

Cherry tomatoes on the vine. Roast them whole. They burst and add a sweet edge to balance the salty bits.

FETA

Crumble over the top. Gives that creamy, salty pop with every bite.

DARK OLIVES

Pitted kalamata or any deep-flavoured olives. Adds a briny punch.

EGGS (WITH DILL)

Boil the eggs separately. Slice and season with dried dill and a bit of salt. Adds richness and another layer of flavour.

INGREDIENT LIST AND MACRONUTRIENT BREAKDOWN

The breakdown below is for one traybake serving.

• 200g salmon fillet (skin on)
  
• 250g white potatoes
  
• 60g cherry tomatoes
  
• 40g feta cheese
  
• 25g pitted dark olives
  
• 60g raw spinach
  
• 2 whole eggs
  
• 2g dried dill
  
• 20g lemon slices
  

CALORIES	972kcal
PROTEIN	71g
FAT	52g
CARBS	52g

HOW TO MAKE A SALMON TRAYBAKE

1. Start by preheating your oven to 200°C (fan). Line a baking tray with parchment for easy clean-up.
2. Slice the potatoes thinly about ½ cm thick. Spread them across the tray, drizzle with olive oil, and season with salt and pepper. Roast for 15 minutes.
3. While that’s roasting, prep the rest. Slice your lemon. Rinse the spinach. Crumble your feta.
4. After the 15 minutes, take out the tray. Push the potatoes to one side and lay down the salmon fillet skin side up. Tuck the cherry tomatoes around it, then scatter over the feta and olives. Lay the lemon slices on top of everything.
5. Roast for another 15 minutes, until the salmon is cooked through and the tomatoes have blistered.
6. While it’s in the oven, boil two eggs. About 8 minutes gives you a firm centre. Cool them under cold water, peel, and slice. Sprinkle with dried dill and a little salt.
7. Once the tray’s out, throw the spinach on top and let it wilt in the heat. Add the sliced boiled eggs last.

TIPS AND TRICKS FOR THE BEST RESULTS

Roast in stages. Potatoes need longer than salmon. Give them a head start so everything finishes together.

Crispy skin tip. Keep the salmon skin side up, and don’t move it once it’s down. This helps crisp it up and stops it going soggy.

Season everything. Each ingredient needs its own seasoning. Light touch with salt, but don’t skip it. Especially on the potatoes and eggs.

Layer textures. You’ve got crispy potato edges, juicy tomatoes, rich fish, and creamy feta. Add the spinach at the end to keep some bite and freshness.

WHAT TO SERVE WITH SALMON TRAYBAKE

This traybake is solid as a standalone meal. You've got protein, carbs, fats, and greens in one pan. But if you want to bulk it out or add something on the side:

• Grilled asparagus
  
• Garlic sautéed green beans
  
• Steamed broccoli
  
• Cucumber and red onion salad with olive oil and vinegar

As with all of our recipes, please use this as inspiration and customise to your taste and fitness goals. The calories and macronutrient content of this recipe can be easily adapted by manipulating the amount of certain ingredients used.