Garlic & Herb Salmon Tray Bake with Greens and Potatoes

From our great friends at The Biting Truth

Garlic & Herb Salmon Tray Bake with Greens and Potatoes
15 Minutes
20 Minutes


  • 1 pack 4 x Huon salmon portions
  • 8-10 baby potatoes
  • 1 Tbsp Extra virgin olive oil
  • 2 bunches asparagus, trimmed
  • 1 head broccoli, cut into florets
  • 10 brussel sprouts, halved
  • 3 cloves garlic, crushed
  • 1 lemon, juiced
  • 2 Tbsp white wine vinegar
  • 4 Tbsp extra virgin olive oil
  • 1/4 bunch fresh parsley, finely chopped
  • Salt and pepper, to taste


  1. 1

    Heat oven to 200ºC and line a baking tray with baking paper.

  2. 2

    Put potatoes in a saucepan and cover with cold water. Bring potatoes to the boil then turn down the heat and simmer for 8-10 minutes or until soft. Drain potatoes in a strainer. Transfer potatoes to lined baking tray, drizzle with olive oil and season with salt and pepper. Roast potatoes in the oven for 20 minutes.

  3. 3

    Meanwhile, whisk together crushed garlic, lemon juice, white wine vinegar, 2 Tbsp olive oil, parsley and salt and pepper for the garlic sauce.

  4. 4

    Pour garlic sauce over salmon, asparagus, broccoli and brussel sprouts. Return to the oven and cook for 10-12 minutes, until salmon and vegetables are cooked through.

  5. 5

    Serve up salmon with greens and a lemon wedge and season with salt and pepper.