Easy Gluten-Free Salmon Tray Bake

Spring is here, so this month's recipe is fresh, colourful, easy to throw together and, most importantly, involves very little washing up. This gluten-free salmon tray bake combines tender salmon with crispy baby potatoes, asparagus and juicy cherry tomatoes, all finished with lemon, garlic and herbs. It's light enough for warmer spring evenings but still filling enough for dinner — and because everything cooks on one tray, there's very little cleaning up afterwards. It's naturally gluten free, made with simple ingredients and easy to adapt if you'd prefer a vegetarian or vegan option.

Serves: 4
Prep time: 10 minutes
Cooking time: 35–40 minutes

You'll need:

- 4 salmon fillets

- 500g baby potatoes, halved

- 1 bunch asparagus, woody ends trimmed

- 250g cherry tomatoes

- 3 garlic cloves, crushed

- 1 lemon

- 2 tbsp olive oil

- 1 tsp dried oregano, plus a little extra for the salmon

- Salt and pepper

- Fresh parsley or basil, to finish

To make it:

- Preheat your oven to 200°C.

- Add the baby potatoes to a large baking tray with half the olive oil, oregano and a good pinch of salt and pepper. Toss to coat, then roast for around 20–25 minutes, until the potatoes are starting to soften and turn golden.

- Remove the tray from the oven and add the asparagus and cherry tomatoes. Drizzle with the remaining olive oil and gently toss everything together.

- Nestle the salmon fillets amongst the vegetables. Add the crushed garlic, then squeeze the juice of half the lemon over the salmon and vegetables. Season the salmon with salt, pepper and a little extra oregano.

- Return the tray to the oven for around 12–15 minutes, or until the salmon is cooked to your liking and flakes easily with a fork.

- Finish with a squeeze of the remaining lemon and plenty of fresh parsley or basil.

- Serve straight from the tray and enjoy. Easy spring dinner = sorted. 🍋🌿

🌱 Want to make it vegetarian or vegan?

Swap the salmon for chunks or thick slices of firm tofu. Pat the tofu dry first, then toss it with a little olive oil, lemon juice, garlic and oregano before adding it to the tray alongside the vegetables. Roast until golden around the edges. You could also add chickpeas for a little extra plant-based protein and texture.

Make it your own

One of the best things about a tray bake is how easy it is to adapt depending on what you already have in the fridge. Try swapping the asparagus for broccolini, green beans or zucchini, or add capsicum for even more colour. Leftovers can also be kept in the fridge for an easy lunch the following day.

Gluten-free note: This recipe uses naturally gluten-free ingredients, but always check the labels of packaged ingredients, herbs and seasonings to make sure they're suitable for your individual dietary requirements.