roasted salmon on roasted vegetables

Roasted Salmon and Vegetable Traybake

This recipe is so simple, yet very nutritious - an abundance of vegetables that your gut will love, topped with omega-3 rich salmon for your brain. Choose any vegetables that you like - most will taste great cooked this way.
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people
Calories 462 kcal


  • 1 Chopping Board
  • 1 Chopping Knife
  • 1 Peeler (for carrots)
  • 1 food scales
  • 1 Roasting Tin


  • 2 red onions, peeled and cut into wedges
  • 1 red pepper, deseeded and cut into chunks
  • 1 yellow pepper, deseeded and cut into wedges
  • 1 large courgette, sliced
  • 1 large carrot, peeled and sliced
  • 250 g butternut squash, deseeded and cut into chunks (do not peel for more fibre!)
  • ½ tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp freshly ground black pepper
  • 35 g kale, chopped
  • 6 cherry tomatoes, halved
  • 1 tbsp pumpkin seeds
  • 4 150g salmon fillets


  • Place the onions, peppers, courgette, carrot and butternut into a large roasting tray. Sprinkle with the olive oil, cumin seeds and pepper.
  • Put the tray in the oven and heat to 220°C, 200°C fan, Gas Mark 8 (no need to pre-heat the oven as this wastes energy). Roast for 20 minutes, tossing the vegetables just once.
  • Stir in the kale, tomatoes and pumpkin seeds and place salmon fillets on top. Return to the oven for another 8-10 minutes, until the salmon is cooked to your liking and the vegetables are tender.


Recipe courtesy of Joy Skipper, Registered Nutritionist, Consultant and Food Health Writer (