Salmon, Fennel and Potato Traybake with Lemon

Name: Salmon, Fennel and Potato Traybake with Lemon
Total time: 45 min
Cuisine: British
Ingredients: 4 salmon fillets; 600g new potatoes, halved; 2 fennel bulbs, cut into wedges; 3 tbsp olive oil; 2 lemons, one sliced, one cut into wedges; 2 tbsp fresh dill, chopped; 2 garlic cloves, crushed

Salmon fillets lie on aniseedy roast fennel and new potatoes with plenty of lemon and dill.

Time45 min
LevelEasy
Costabout £2.85 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 fillets
600 gnew potatoeshalved
2fennel bulbscut into wedges
3 tbspolive oil
2lemonsone sliced, one cut into wedges
2 tbspfresh dillchopped
2garlic clovescrushed

Method

1
Heat the oven to 200°C (180°C fan). Put the potatoes and fennel on a large tray with 2 tbsp of the oil and the garlic. Season with pepper and toss well.
2
Roast for 25 minutes, turning once, until the potatoes are tender and the fennel has brown edges.
25 min
3
Move the vegetables to the sides. Place the salmon in the middle and lay a lemon slice on each fillet. Drizzle with the rest of the oil.
4
Roast for 12 minutes. The salmon should flake easily and look opaque all the way through.
12 min
5
Scatter over the dill and serve with the lemon wedges.

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.