Salmon and Broccoli Traybake
One tray, four portions, and nothing to wash but the tray.
Recipe Author
Riff Kitchen@riffkitchen
Salmon and Broccoli Traybake
One tray, four portions, and nothing to wash but the tray.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 35 cook
- 45 min
- servings
- 4
- effort
- Easy
Classic's note
The potatoes get a head start because they need twice as long as the salmon. Staggering one tray is the whole trick to traybakes that are not either raw or dry.
Method
6 steps · tap one to tick it off
Tips
Cut the potatoes into even chunks. They get a 20-minute head start to brown. Uneven pieces leave some still hard and others scorched by the time the salmon is cooked.
Dry the broccoli before oiling it. Wet florets steam instead of roasting and never pick up charred edges. Shake them dry before tossing them with the oil and smashed garlic.
Check the salmon at 12 minutes. Fillets vary in thickness. Pull the tray as soon as the thickest point flakes, because two extra minutes in a hot oven dries salmon out fast.
Swaps
No Yukon Gold potatoes? Red or other waxy potatoes, same timing. Russets work too but break up and crisp more at the edges.
No lemon? Bottled lemon juice drizzled over at the end. Skip the slices on top of the fish.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The potatoes turn slightly grainy and the broccoli soft.
Reheat: Spread on a tray, covered with foil, in a 150°C oven until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
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Classic's note
The potatoes get a head start because they need twice as long as the salmon. Staggering one tray is the whole trick to traybakes that are not either raw or dry.
Instructions
Follow the steps to perfection.
Tips
Cut the potatoes into even chunks. They get a 20-minute head start to brown. Uneven pieces leave some still hard and others scorched by the time the salmon is cooked.
Dry the broccoli before oiling it. Wet florets steam instead of roasting and never pick up charred edges. Shake them dry before tossing them with the oil and smashed garlic.
Check the salmon at 12 minutes. Fillets vary in thickness. Pull the tray as soon as the thickest point flakes, because two extra minutes in a hot oven dries salmon out fast.
Swaps
No Yukon Gold potatoes? Red or other waxy potatoes, same timing. Russets work too but break up and crisp more at the edges.
No lemon? Bottled lemon juice drizzled over at the end. Skip the slices on top of the fish.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The potatoes turn slightly grainy and the broccoli soft.
Reheat: Spread on a tray, covered with foil, in a 150°C oven until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix