The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Easy Salmon & Veg Traybake with Basil & Lemon
A veggie-packed traybake to brighten your weeknights. Simply roast sustainably-sourced salmon on a bed of vibrant veggies. Sunflower seeds add the perfect crunch. A dash of lemon and basil brings tang and freshness.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 salmon fillet (Fish)
- 1 unwaxed lemon (use half)
- 1 onion (use half)
- 1 handful of fresh basil (use half)
- 160g green beans (use half)
- 1 fennel (use half)
- 4 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 6 baby potatoes
- 110g baby tomatoes (use half)
- 10g sunflower seeds (use half)
- 3 garlic clove
Nutritional Information
Calories: 779
Protein: 44g
Carbs: 71g
Fat: 35g
Ingredients
- 160g green beans
- 2 salmon fillets (Fish)
- 3 garlic clove
- 1 onion
- 10g sunflower seeds
- 110g baby tomatoes
- 1 fennel
- 1 unwaxed lemon
- 6 baby potatoes
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 handful of fresh basil
Nutritional Information
Calories: 655
Protein: 41g
Carbs: 46g
Fat: 34g
Easy Salmon & Veg Traybake with Basil & Lemon
A veggie-packed traybake to brighten your weeknights. Simply roast sustainably-sourced salmon on a bed of vibrant veggies. Sunflower seeds add the perfect crunch. A dash of lemon and basil brings tang and freshness.
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Line a large baking tray with parchment paper
- Boil a half-full kettle
- Pul out a jug
Get the veg into the oven
- Peel the garlic cloves. Quarter the potatoes
- Cut the lemon into quarters. Cut the onion into 6 wedges
- Thinly slice the fennel
- Add them all to the baking tray, along with the whole tomatoes
- Drizzle over 1 tbsp oil, season with salt and pepper and toss to coat. Roast for 15 mins
Prep the stock mix
- Add the garlic paste, stock powder and 150ml boiling water to the jug. Mix well
- Remove the basil leaves from their stalks and tear
- Trim the green beans
Roast the salmon
- When the veg is done, remove the tray from the oven and place the salmon fillets on top
- Add the green beans then pour over the stock: it should just cover the bottom of the tray
- Roast for another 20 mins, until the salmon is cooked
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Plate up
- Transfer the contents of the tray onto serving plates
- Top with the salmon and pour over any liquid still in the tray
- Garnish with the basil leaves and sunflower seeds
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