salmon + potato tray bake w my cheat’s aioli

I think it’s safe to say that this is up there with one of my favourite recipes on the blog; salmon and potato tray bake with my cheat’s aioli. It’s simply exquisite. Healthy and fresh but somehow extremely comforting and a little bit sophisticated, it’s perfect for the home-cook as there’s no fuss involved, limited washing up and it certainly doesn’t compromise on flavour.


An easy dish to feed a crowd, I can guarantee you’ll be making this one again and again. If I was a wedding caterer, I’d have to have this on the menu. So quick to put together, it looks great and all the prep can be done ahead of time.


Do you love green beans? I bet you didn’t know how great they taste when roasted? I love how they keep their ‘crunch’ but at the same time, start to shrivel up (which actually doesn’t sound that great). They are though; truly. And if you don’t believe me, I make this dish with asparagus too which also works a treat.


I always have spuds in the house and salmon fillets in the freezer so this is a terrific ‘go-to’ dish for a weeknight meal, Sunday lunch or for when you have friends over for dinner. I also love the subtle lemon flavour that shines through and teamed up with my cheat’s aioli (which I use for loads of different dishes) it makes for an all round meal.


So give this one a go. I’d be surprised if it didn’t become a firm favourite in your household too.

salmon + potato tray bake w my cheat’s aioli (serves 4)

5 x potatoes, thinly sliced, skin left on
4 x salmon fillets
A good handful of green beans, ends removed
1/2 a lemon, thinly sliced
A good drizzle of olive oil
Salt and freshly cracked pepper

  • In a large baking dish, arrange the potatoes in a single layer. Season with salt and pepper and drizzle with olive oil. Bake in a moderate oven (180℃ fan forced) for 30 minutes or until nicely cooked through and crunchy on the outside.
  • Using an egg slice, turn the potatoes over and place the salmon fillets over the top. Scatter around the green beans and lemon slices. Season the salmon with a little salt and pepper and drizzle with a little more olive oil.
  • Bake for another 10 minutes or until cooked to your liking.

Serve with the aioli. Recipe below.

cheat’s homemade aioli

2 x tablespoons of whole egg mayonnaise
1 x clove of garlic
The juice of half a lemon
Salt and freshly cracked pepper

  • Add the mayo to a small mixing bowl and stir through the garlic.
  • Add a squeeze of lemon and season with salt and pepper. Stir.
  • Taste to check the seasoning.

Lo’s tips

  • You can use fresh or frozen salmon fillets with the skin on or off.
  • Swap the green beans with asparagus if you like.
  • Make the aioli and roast the potatoes ahead of time if you’ve got friends coming over for dinner.
  • Alternatively, use some firm white fish fillets instead of the salmon.






If you make this salmon and potato tray bake, please leave your comments below. xx


  1. This is a lovely recipe, I found one similar in CSIRO healthy eating cookbook, they use cubed sweet potato and I add steamed broccolini, the colours are pretty!

    Liked by 1 person

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