Dinner recipe · one tray

Lemon-herb salmon traybake

Name: Lemon-Herb Salmon Traybake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: 300 g baby potatoes, halved; 200 g broccoli florets; 180 g cherry tomatoes; 2 salmon fillets, about 130–150 g each; 1 tablespoon olive oil; 1 lemon; 1 garlic clove, finely grated or crushed; 1 teaspoon dried oregano; Freshly ground black pepper, to taste

Salmon roasted with baby potatoes, broccoli, cherry tomatoes, lemon, garlic and oregano. This is an ordinary Mediterranean-style dinner that fits the site's wider MASLD meal-planning approach — not a treatment for fatty liver.

15 minprep40 mincook2servingsOne traymethod

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Cooked salmon served with roasted potatoes and green vegetables. — A photographic serving suggestion of salmon with potatoes and vegetables.

Why this combination

A straightforward fish-and-vegetable dinner pattern

Current European and clinical MASLD guidance supports improving overall diet quality in a Mediterranean-style direction. That pattern commonly includes plenty of vegetables, fish and other lean proteins, whole or minimally processed carbohydrate foods, and mostly unsaturated fats, while limiting sugar-sweetened drinks and heavily processed foods.

Salmon is an oily fish, while broccoli and tomatoes make vegetables a visible part of the meal and potatoes provide a familiar starchy staple. The NHS recommends including fish in a balanced diet and generally choosing baked, grilled or steamed fish rather than fried fish. None of that means salmon, omega-3 fats or this particular traybake cures, reverses or directly treats MASLD.

Fish advice is not identical for everybody. NHS guidance includes specific oily-fish limits for some people, including those who are pregnant, breastfeeding or may become pregnant. If those rules apply to you — or you have another condition that changes what you should eat — follow your own clinical and NHS guidance.

The complete recipe

Lemon-herb salmon traybake

The potatoes get a head start, then the vegetables and salmon join the same tray. It is designed for two people with minimal washing up.

Ingredients

300 g baby potatoes, halved
200 g broccoli florets
180 g cherry tomatoes
2 salmon fillets, about 130–150 g each
1 tbsp olive oil
1 lemon
1 clove garlic, finely grated or crushed
1 tsp dried oregano
To taste freshly ground black pepper

Method

1
Heat the oven to 200°C fan / 220°C conventional. Put the halved potatoes on a large lined roasting tray, toss with half the olive oil and half the oregano, then roast for 20 minutes.
2
Add the broccoli and cherry tomatoes. Toss gently with the potatoes and roast for another 8 minutes.
3
Mix the remaining olive oil with the garlic, remaining oregano, finely grated zest from half the lemon and black pepper. Place the salmon among the vegetables and spoon the lemon-herb mixture over the fish.
4
Roast for 12–15 minutes more, or until the salmon is cooked through and flakes easily and the potatoes are tender. Serve with lemon wedges squeezed over at the table.

Different fillet thicknesses cook at different speeds. Treat the final time as a guide: make sure the fish is cooked through before serving and use the pack instructions when they give more specific cooking advice.

Three easy variations

Keep the one-tray method; change the flavour

The structure is reusable: a starchy vegetable gets a head start, quicker vegetables join next, and the salmon goes in near the end.

Tomato & basil

Use extra tomatoes, dried basil and lemon, adding fresh basil after cooking if you have it.

Dill & yoghurt

Keep the traybake simple, then serve with plain yoghurt mixed with dill and lemon zest.

Pepper & courgette

Swap some broccoli for sliced pepper and courgette for a softer Mediterranean-style vegetable mix.

Use it in a real week

Turn one dinner into a workable plan

Add this dinner to a week using the Meal Planner, or use Recipe Finder when you want another evening meal that matches your time and eating pattern.

Build a 7-day plan Open Recipe Finder

Sources & evidence

What informed this recipe page

EASL–EASD–EASO Clinical Practice Guidelines on MASLD — overall diet-quality and Mediterranean-pattern guidance.
Mayo Clinic: Fatty liver disease (MASLD) diet — current Mediterranean-style food-pattern guidance and fish/vegetable examples.
Bradford Teaching Hospitals NHS Foundation Trust: MASLD — balanced-diet and Mediterranean-style guidance.
NHS: Fish and shellfish — oily-fish, portion-frequency and cooking-method context.

Recipe quantities and method on this page are original to Fatty Liver Meal Planner; the sources inform the broader dietary context, not the exact recipe formulation. Reviewed 18 August 2026.