Lilly Higgins: Salmon tray bake with basil dressing

Wed, Sep 27, 2017, 06:00

  • Serves: 4
  • Cooking Time: 40 mins
  • Course: Main Course
  • Cuisine: Irish


  • Salmon Tray Bake with Basil Dressing
  • Serves 4
  • 750g baby potatoes, halved
  • 2 tbsp olive oil
  • 250g cherry tomatoes
  • 1 red pepper, roughly chopped
  • 1 yellow pepper, roughly chopped
  • 1 red onion, roughly chopped
  • 1kg piece of salmon
  • 1 lemon, cut into thick slices
  • Marinade: 
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 2 tsp smoked sweet paprika
  • 15g basil, finely chopped
  • Zest of 1 lemon
  • Pinch sea salt
  • Basil Dressing:
  • 1 clove garlic
  • 20g basil
  • 2 tbsp apple cider vinegar
  • 5 tbsp olive oil


Preheat the oven to 220 degrees. Drizzle the potatoes with the oil and spread onto a large baking tray. Sprinkle with a little sea salt. Roast for 15 minutes. 

Make the marinade for the salmon by mixing the oil, crushed garlic, paprika, basil, salt and lemon zest into a smooth paste.

Add the remaining vegetables to the tray, gently mix the chopped pepper, onion and tomatoes with the potatoes. Create a space in the centre for the salmon. 

Lay the salmon skin side down on the tray, in the middle of the vegetables. Spread the marinade over and top with a few slices of lemon. Return the tray to the oven and roast for a further 15-20 minutes until the salmon is just done. 

To make the basil dressing, blitz the garlic clove, basil, cider vinegar and olive oil with a generous pinch of salt till smooth. Set aside. 

Serve the salmon right away with the roast vegetables, drizzled with the basil dressing.