Life gets busy, and finding time to cook a delicious and healthy meal for the family can feel like a challenge. But with a little inspiration, even the busiest evenings can be filled with flavorful food. That’s where Jamie Oliver’s roasted salmon and vegetable tray bake comes in. It’s a perfect weeknight solution, ready in just 30 minutes, packed with flavor, and bursting with healthy ingredients. This dish features the goodness of oily fish, vibrant vegetables, and a generous drizzle of extra virgin olive oil for a satisfying and nutritious meal.
The recipe is wonderfully adaptable, allowing you to adjust the ingredients based on the number of people you’re feeding. You’ll start by preheating the oven to 200°C/400°F/gas 6. While the oven preheats, prepare the vegetables. Boil baby potatoes for 10-12 minutes, add green beans for the last 2 minutes, and then drain. Combine the vegetables with cherry tomatoes, olives, and basil leaves in a roasting tray. Drizzle with olive oil, season with salt and pepper, and spread evenly in the tray.
Next, prepare the salmon fillets. In a bowl, combine the salmon with olive oil, lemon juice, and salt. Toss to coat and place the fillets on top of the vegetables, skin-side up. Top with lemon slices and roast for 10 minutes, or until cooked through.
While the salmon bakes, make a delightful basil and mustard yogurt sauce. Combine basil leaves, garlic, Dijon mustard, Greek yogurt, lemon juice, and extra virgin olive oil in a bowl. Mix well, season to taste, and serve alongside your roasted salmon and vegetables. Enjoy this quick, healthy, and flavorful meal that will have everyone satisfied and ready to enjoy the rest of their evening.
