Grilled Salmon, Cherry Tomato and Asparagus Tray Bake


Serves 4
Prep time:
5 minutes
Cooking time: 50 minutes


4 salmon fillets
2 cloves garlic
Black pepper
350g cherry tomatoes, cut in half (regular tomatoes quartered is also fine!)
1 onion, cut into small wedges
400g new potatoes
200g asparagus or broccoli
2 tbsp olive oil
1 tbsp balsamic vinegar



  1. Pre-heat oven to 220˚C / Fan 200˚C / Gas Mark 6
  2. Marinate the salmon fillets with crushed garlic and cracked black pepper. Set aside to chill.
  3. Halve your potatoes into mouth sized pieces and place into an oven-proof dish. Season with black pepper and drizzle the olive oil. Give it a good mix so that the oil lightly coats the potatoes, and roast for 30 minutes.
  4. Add the asparagus/broccoli and tomatoes and mix well with the potatoes. Add the balsamic vinegar to the mix and then place the salmon fillets on top. Cook for a further 20 minutes until the salmon starts to crisp at the edges
  5. Plate up!

Salmon is rich in omega three fats and is great for a healthy heart. We should all try to eat at least 2 portions of fish a week, one of which should be ‘oily’ such as salmon, tuna or mackerel. This is a great and tasty dish to get your omega-three fats!