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Tray Baked Salmon – Jamie Oliver

The aroma of basil, lemon, and perfectly cooked salmon – it instantly transports me back to summer evenings spent on the Amalfi Coast, even though I first made this recipe in my own kitchen. The way the salty anchovies melt into the vegetables, creating a rich, savory base for the flaky salmon, is pure magic. It’s a dish that feels both elegant and effortless, perfect for a weeknight dinner or a casual gathering with friends.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Yield: 4 servings
Dietary Type: Pescatarian, Gluten-Free, Dairy-Free

Ingredients

7 ounces green beans, trimmed
20 small cherry tomatoes
½ cup black olives, pits removed
4 tablespoons extra virgin olive oil
Kosher salt
Fresh ground black pepper
4 (8 ounce) salmon fillets, with or without skin, but with pin bones removed
2 lemons, quartered
1 cup fresh basil, loosely packed
12 anchovy fillets

Equipment Needed

Roasting pan
Mixing bowl
Paper towels

Instructions

Preheat your oven to 350°F (175°C). Place your roasting pan in the oven to heat up. This helps ensure the vegetables and salmon cook evenly.
Blanch the green beans in salted, boiling water until they are tender, but still have a bit of bite. This usually takes just a few minutes. Don’t overcook them, as they will continue cooking in the oven.
Drain the green beans and place them in a mixing bowl with the cherry tomatoes and olives. Add 2 tablespoons of extra virgin olive oil, a pinch of kosher salt, and a pinch of fresh ground black pepper. Toss to combine.
Rinse the salmon fillets under cold water and pat them dry with paper towels. This helps the salmon to sear slightly and prevents it from steaming.
Squeeze the juice from ½ of a lemon over the salmon fillets, dressing both sides. This will help tenderize the fish and add a bright, citrusy flavor. Reserve the remaining lemons for garnish.
Sprinkle both sides of the salmon fillets with kosher salt and fresh ground black pepper, and drizzle both sides with the remaining olive oil (2 tablespoons).
Toss the fresh basil into the vegetables already in the mixing bowl.
Carefully remove the hot roasting pan from the oven. Place the salmon fillets at one end of the hot pan. Position the vegetables at the other end of the pan.
Lay the anchovy fillets over the vegetables. The anchovies will melt during cooking, infusing the vegetables with a delicious umami flavor.
Return the pan to the oven and roast for 10 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C).
Serve immediately with the reserved lemon quarters for squeezing.

Expert Tips & Tricks

For a richer flavor, use oil-cured olives instead of black olives.
If you don’t have anchovies on hand, a pinch of red pepper flakes can add a subtle kick.
Don’t overcrowd the pan, or the vegetables will steam instead of roast. If necessary, use two roasting pans.
Check the salmon for doneness by inserting a fork into the thickest part. If it flakes easily, it’s ready.
For a crispy salmon skin, place the salmon skin-side down on the hot pan and broil for the last minute of cooking (watch carefully to avoid burning).
To ensure even cooking, use salmon fillets that are roughly the same size.

Serving & Storage Suggestions

Serve the tray-baked salmon immediately, garnished with fresh herbs and lemon wedges. This dish pairs beautifully with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salmon in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through. Microwaving is not recommended, as it can dry out the salmon. This dish is best enjoyed fresh, as the vegetables can become soggy if stored for too long.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	490.4 kcal	N/A
Calories from Fat	240 g	49%
Total Fat	26.8 g	41%
Saturated Fat	4.2 g	21%
Cholesterol	113.4 mg	37%
Sodium	740.5 mg	30%
Total Carbohydrate	10.8 g	3%
Dietary Fiber	3.9 g	15%
Sugars	4.6 g	N/A
Protein	51.9 g	103%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian: Substitute the salmon with halloumi cheese or portobello mushrooms.
Vegan: Use marinated tofu or tempeh in place of the salmon and omit the anchovies, adding a sprinkle of nutritional yeast for a savory flavor.
Mediterranean: Add artichoke hearts, sun-dried tomatoes, and feta cheese to the vegetables.
Spicy: Include a pinch of red pepper flakes or a drizzle of chili oil.
Herbs: Experiment with different herbs like oregano, thyme, or rosemary.
Seasonal: Use different vegetables depending on the season, such as asparagus in spring or butternut squash in fall.

FAQs (Frequently Asked Questions)

Q: Can I use frozen salmon for this recipe?

A: Yes, you can use frozen salmon, but be sure to thaw it completely before cooking. Pat it dry with paper towels to remove any excess moisture.

Q: Can I add other vegetables to the tray bake?

A: Absolutely! Feel free to add other vegetables like bell peppers, zucchini, or onions. Just be sure to adjust the cooking time accordingly.

Q: What if I don’t like anchovies?

A: If you don’t like anchovies, you can omit them altogether. However, they add a unique umami flavor to the dish. Alternatively, you can substitute them with a small amount of fish sauce or soy sauce.

Q: How do I know when the salmon is cooked through?

A: The salmon is cooked through when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).

Q: Can I prepare this dish ahead of time?

A: You can prepare the vegetables ahead of time and store them in the refrigerator. However, it’s best to cook the salmon just before serving for the best flavor and texture.

Final Thoughts

This tray-baked salmon recipe is a testament to the beauty of simple, flavorful ingredients. It’s a quick, easy, and healthy meal that’s perfect for any occasion. I encourage you to try this recipe and make it your own. Feel free to experiment with different vegetables and herbs to create your own unique twist. And don’t forget to share your creations and feedback – I’d love to hear what you think! Pair it with a refreshing cucumber salad or a side of quinoa for a complete and satisfying meal.

Tray Baked Salmon – Jamie Oliver Recipe