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Mediterranean Salmon Traybake

Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 4
Calories 501 kcal


  • 3 tbsp olive oil
  • 5 tbsp balsamic vinegar
  • 3 fresh rosemary sprigs, picked and finely chopped
  • 1 tbsp honey
  • 2 aubergines, cut into chunks
  • 2 courgettes, cut into chunks
  • 1 yellow pepper, cut into chunks
  • 2 red onions, cut into wedges
  • 250 g mushrooms, halved
  • 250 g cherry tomatoes
  • 300 g asparagus, trimmed
  • 4 salmon fillets
  • lemon wedges, to serve


  • Preheat your oven to 230°C (210°C fan) gas mark 8. In a jug mix together the olive oil, balsamic, garlic, rosemary and honey with some salt and pepper.
  • Add the chopped aubergine, courgette, peppers, onions and mushrooms to a large roasting dish, drizzle with three quarters of the balsamic mixture and season with salt and pepper.
  • Toss to coat and spread out, then roast for 20 minutes. Add the tomatoes and return to the oven for a further 15 minutes until the vegetables are all browned and cooked through. Side note: use the largest roasting tin you have here so that the vegetables caramelize nicely rather than steaming if they are too close together.
  • Lower the oven to 200°C (180°C fan) gas mark 6. Top the vegetables with the asparagus and lay the salmon fillets on top. Season with salt and pepper and drizzle over the remaining balsamic mixture and return to the oven for a further 15 minutes, until the salmon is cooked and the asparagus is tender. Serve with lemon wedges.