There’s something about a tray bake that feels like cheating, in the best way possible. Minimal washing up, no juggling pans, and somehow — when it comes out of the oven all golden and fragrant — it still feels like you’ve pulled off something fancy. This salmon tray bake from the Hairy Bikers is a personal go-to when I want something healthy-ish, beautiful, and comforting but without a load of faff.
The first time I made it, it was one of those Tuesdays where I had zero motivation and just enough basil left that it was either going in this or dying slowly in the fridge. And I’m glad I saved it — that yogurt dressing is the secret sauce, literally. Tangy, herby, with just the right kick of mustard. You dollop it on and suddenly everything tastes brighter.
Why You’ll Love It
- It’s one tray, one oven, no fuss — actual weeknight magic
- The flavours feel fresh and sunny, even in February
- Great for feeding a few without breaking a sweat (or budget)
- Healthy but still satisfying — no boring bites here
- That yogurt sauce? You’ll want to spoon it on everything
- It reheats well, so tomorrow’s lunch is sorted too
Ingredients
- 400g baby potatoes
- 200g green beans
- 1 bunch fresh basil
- 200g cherry tomatoes
- 10 black olives (stone-in is fine — just don’t crunch down)
- Olive oil
- 4 x 120g salmon fillets, skin on
- 1½ lemons
- ½ a small clove of garlic
- ½ tsp Dijon mustard
- 4 tbsp Greek yogurt
- 1 tbsp extra virgin olive oil
- Salt & pepper, to taste
How to Make It
Get the potatoes going:
Preheat your oven to 200°C (400°F). Scrub your baby potatoes (no need to peel), and cut any big ones in half. Boil in salted water for 10–12 minutes until tender. Chuck the green beans into the pot for the last 2 minutes, then drain everything.
Mix your veg:
In a big bowl, combine your cooked spuds and beans with halved cherry tomatoes, pitted olives, and about half of your basil (just tear it up — no need to be precious). Add a good glug of olive oil, season, and toss gently.
Roast the base:
Tip the veggie mix into a large roasting tray and spread it out. You want everything in a single-ish layer so it roasts rather than steams.
Prep the salmon:
In the same bowl (no washing needed!), toss the salmon fillets with a drizzle of olive oil, the juice of half a lemon, and a pinch of salt and pepper. Place the fillets skin-side up on top of the veggies. Top with thin lemon slices.
Bake it up:
Roast for about 10 minutes — the salmon should be cooked through but still juicy, and the veg should start catching a bit of golden colour. Don’t overdo it — dry salmon is a tragedy.
Make the yogurt dressing:
While everything bakes, mash the remaining basil and a pinch of sea salt in a pestle and mortar. Add the garlic (start with half a clove!), and mash again. Scrape it into a bowl and mix in the mustard, yogurt, remaining lemon juice, and a tablespoon of extra virgin olive oil. Taste, season, and try not to eat it all with a spoon.
Serve it fresh:
Plate up the veggies and salmon, and generously spoon over the herby yogurt sauce. Sprinkle with any stray basil leaves you’ve got left. Job done.
Common Mistakes and How to Dodge Them
My salmon’s dry. What went wrong?
You probably cooked it a minute or two too long. Salmon keeps cooking after you take it out — trust it to finish gently on the tray.
The yogurt sauce tastes too sharp.
Ease up on the lemon or mustard next time. Or add a bit more yogurt to mellow it out.
Everything’s soggy instead of roasted.
Make sure your tray’s not overcrowded — give those veggies room to crisp.
I forgot to pit the olives.
Yep… we’ve all done it. Warn your guests unless you want dental bills.
Storage and Reheating
Fridge: Cool everything first, then store in an airtight container for 2–3 days.
Freezer: Not ideal for texture, but doable. Freeze portions and thaw overnight.
Oven: Reheat covered at 175°C for 10–15 mins with a splash of water or lemon juice.
Microwave: Use medium power and heat in short bursts. The yogurt sauce might split slightly — just give it a stir.
Frequently Asked Questions
Can I use frozen salmon?
Yes — just defrost it thoroughly first and pat it dry so it roasts, not steams.
Can I swap out any of the veggies?
Absolutely. Asparagus, courgettes, or bell peppers all work. Use what you’ve got.
Is this a good make-ahead lunch?
Totally. Pack the salmon and veg into containers and keep the yogurt sauce on the side.
Do I have to make the yogurt dressing?
You should — it really makes the dish. But if you’re in a rush, even a drizzle of lemony olive oil works fine.
Nutrition Facts (Per Serving):
- Calories: 473 kcal
- Fat: 39g
- Carbs: 16g
- Protein: 15g
- Sodium: 530mg
- Sugar: 3g
More Hairy Bikers Recipe:
Hairy Bikers Salmon Tray Bake
Description
A bright, one-tray wonder with juicy salmon, crisped-up veg, and a zesty basil yogurt dressing — weeknight dinner made fresh and easy.
Ingredients
Instructions
- Boil potatoes till tender; add beans for last 2 mins. Drain.
- Toss cooked veg with tomatoes, olives, and basil. Spread in tray.
- Toss salmon in lemon juice, oil, and seasoning. Place on top.
- Roast at 200°C for 10–12 mins until salmon is just cooked.
- Mix yogurt sauce with crushed basil, garlic, lemon juice, mustard, and oil.
- Serve salmon and veg with yogurt sauce dolloped on top.
Notes
- Don’t overcrowd the tray or you’ll steam the veg instead of roasting
- Taste your yogurt sauce before serving — tweak lemon/mustard as needed
- Use skin-on salmon for best texture and easy flipping
- Great cold too — turn leftovers into a salad the next day