Salmon tray bake with blood orange dressing
Hassle free salmon tray bake
This is a recipe for a salmon tray bake that all the family will love. A tray bake to me is the type of meal that you only require one cookware for and the food is prepared quite quickly. So here it is 🙂
The fact that there is a variety of vegetables in this salmon tray bake recipe means that every member of the family can choose what they prefer to eat with the salmon, which means less arguments on the table. The whole broccoli should be eaten so if you are not too sure how to cut it into florets watch this video by Martha Stewart.
Usually I simply add lemon juice to my salmon but I was inspired to make this particular dressing from other food enthusiasts pairing salmon with citrus fruit like navel oranges and blood oranges. I was lucky enough to find fresh blood oranges at the Farmer’s market so i wanted to put this recipe together. The blood orange juice combined with the honey goes sooooooo well with the salmon. If my husband approved that definitely says a lot, as he usually prefers more plain flavours.
- 3 small potatoes, peeled, halved and then sliced in 0.5cm thick (~500g)
- 1 medium yellow capsicum, cleaned and sliced in strips about 2cm thick
- 1 medium zucchini, washed, halved lengthwise and then cut in thirds
- 4 garlic cloves, lightly smashed
- 1 red onion, peeled and quarted
- 1 small broccoli, washed and cut into florets (see notes)
- 2 tbs lemon juice
- ¼ cup olive oil
- 1 tsp salt
- 4 salmon fillets, deboned with skin on (~1kg)
- salt and pepper
- ½ small blood orange, thinly sliced in 4 rounds
- ½ small lemon, thinly sliced in 4 rounds
- 2 -3 tbs honey (see notes)
- ¼ cup blood orange juice (see notes)
- 1 tbs wholegrain mustard
- 2 tbs olive oil
- ½ tsp salt
- 1 tbs lemon
- 2 tbs parsley, finely chopped
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Preheat the oven to 200°C. Line a baking tray (see notes) with baking paper.
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Add the potatoes, capsicum, zucchini in a bowl with the olive oil, lemon and salt. Place the veggies in a single layer.
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Toss the broccoli in the remaining marinade in the bowl and place aside until needed.
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Place the veggies (except the broccoli) in a single layer if possible. Cook for 25min. In the meantime prepare the dressing.
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Pat dry the salmon with paper towels, season both sides with salt and pepper to your liking. After 25min remove the baking tray and add the broccoli and salmon skin facing down on top of the cooked vegetables.
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Place the blood orange and lemon slices on top of the salmon. Cook for a further 15min or until the salmon is flaky and cooked through. Serve warm with the dressing.
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Slightly heat the honey in a microwave safe bowl, just enough so that it can be easily whisked with the other items (about 15 seconds). Add the rest of the dressing ingredients and whisk them using a fork until all is well combined.
The broccoli’s stem and florets should be included in the tray bake so if you are not too sure how to prepare the broccoli it watch this Marta Stewart tutorial.
The amount of honey you add may change depending on your individual preference but also on the sourness of the oranges used. So try preparing the dressing with 2tbs first and add more if need be.
I prepared the dressing using blood oranges but I also tested it with navel oranges and both ways tasted very good. So if blood oranges are not in season or you cannot find them you can substitute with navel oranges.
I used a large tray measuring 39cm long, 27cm wide and 2.5cm deep.
