Salmon and broccoli traybake with cucumber yoghurt

Name: Salmon and broccoli traybake with cucumber yoghurt
Total time: 30 min
Cuisine: Scandinavian
Ingredients: 4 salmon fillets, skin on; 400g tenderstem broccoli; 2 tbsp olive oil; 1 lemon, zested and juiced; 1 tsp smoked paprika; 200g Greek yoghurt; 0.5 cucumber, coarsely grated; 3 tbsp fresh dill, chopped; 1 garlic clove, crushed

Salmon fillets roasted with lemony tenderstem broccoli and served with cool dill and cucumber yoghurt. One tray, one tidy dinner.

Time30 min
LevelEasy
Costabout £2.94 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

4salmon filletsskin on
400 gtenderstem broccoli
2 tbspolive oil
1lemonzested and juiced
1 tspsmoked paprika
200 gGreek yoghurt
½cucumbercoarsely grated
3 tbspfresh dillchopped
1garlic clovecrushed

Method

1
Heat the oven to 200°C (180°C fan). Toss the broccoli with 1 tablespoon of the oil, the lemon zest and a pinch of black pepper on a large tray. Roast for 8 minutes.
8 min
2
Rub the salmon with the remaining oil and the paprika. Push the broccoli to the sides and add the salmon, skin side down.
3
Roast for 12 minutes, until the salmon flakes easily and the broccoli is tender with crisp tips.
12 min
4
Meanwhile squeeze the grated cucumber in your hands to remove the water. Mix with the yoghurt, dill, garlic and a squeeze of lemon juice.
5
Squeeze the rest of the lemon over the tray and serve with the yoghurt.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.