Creamy salmon traybake recipe is ‘really simple’

Nutritionist Charlotte Stirling-Reed shared the “easy and delicious” salmon traybake that only takes five minutes to prepare, and 35 minutes to cook.

Perfect for a family of three (or four if you add in one extra fillet of salmon and more vegetables), this dish is not only tasty, it’s good for you too.

There’s courgette, lemon, asparagus and frozen peas that provide powerful nutrients for the body and brain.

Even if you’re dining solo, or for a table for two, a leftover salmon traybake is great for the next day for either lunch or a main meal.

Here’s how to make nutritionist Charlotte Stirling-Reed’s creamy and lemony salmon traybake recipe.

Salmon traybake recipe

Serves: three
Prep time: five minutes
Cook time: 35 minutes


300g baby new potatoes, halved or in sticks
One courgette, cut into sticks
A drizzle of olive oil
100g full-fat soft cheese
One lemon
125g asparagus, woody ends removed, chopped in half
Two salmon fillets
100g frozen peas


Preheat the oven to 200°C. Put the (halved) new potatoes and chopped courgette in a baking tray, drizzle over the olive oil and cook for 15 to 20 minutes, until starting to soften and brown.

Whisk together the cream cheese with 200ml boiling water until smooth, then squeeze in the juice of half the lemon and cut the other half into two wedges.

Add the asparagus and lemon wedges to the tray, then lay the salmon fillets (skin-side up) on top and return to the oven for another 10 minutes, until the salmon is almost cooked.

Add the frozen peas then drizzle the lemony cream cheese mixture all over.

Charlotte told Little Dish: “Make sure all the peas are covered in liquid so they cook properly!”

Cook for a final five minutes then serve, spooning the creamy sauce all over.

And there you have it – a salmon traybake that is super easy to make and tastes yummy.

The one-pot wonder also means there’s less washing up to do in the evening, which is always a plus point.

Not only that, the recipe is customisable, as you could add in any vegetables that you have in your fridge that you think will taste great with salmon.

Examples could include broccoli, green beans, mushrooms, cauliflower, kale and Brussels sprouts.

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