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Photo of Roasted salmon and potato tray bake by WW

Roasted salmon and potato tray bake

2
Points
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy
Plan ahead and multiply the number of servings for this dinner to feed a family, or refrigerate extra servings for easy take-to-work lunches. If asparagus isn't in season, swap in your favourite roasted veggies such as broccoli, cauliflower, capsicums, or onions in their place.

Ingredients

Baby potato

400 g, (chat variety), quartered

Skinless salmon

4 small, (4 x 120g)

Asparagus

1 bunch(es), ends trimmed, (160g)

Fresh flat-leaf parsley

2 tbs, finely chopped

Fresh lemon rind

2 tsp, finely grated

Lemon(s)

1 medium, wedges, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Line a large baking tray with baking paper. Spread potatoes evenly over prepared tray and lightly spray with oil. Bake for 25 minutes.
  2. Remove tray from oven. Turn potatoes and add salmon to tray, nestling it amongst potatoes, making sure each fillet is sitting on hot tray. Top with asparagus and season with salt and pepper. Bake for a further 10 minutes, or until salmon is cooked to your liking and potatoes are golden.
  3. Sprinkle with parsley and lemon rind. Seve with lemon wedges.

Notes

TO REFRIGERATE: Store leftover portions in reusable, microwave-safe containers for up to 2 days. Reheat in the microwave or serve cold with a leafy salad, if you prefer.