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Salmon and Asparagus Garlic Tray Bake

This salmon and asparagus tray bake is delicious and easy, and doesn’t take too long to prepare for amazing results.

Normally, my family aren’t really fans of asparagus, but they loved it in this meal! It is so beautifully tender and goes perfectly with the salmon.

cooked salmon and asparagus with lemons and new potatoes in a tray bake with herbs

How to make salmon and asparagus traybake:

You will need:

  • 4 fresh salmon fillets
  • 1kg baby/new potatoes
  • 250g asparagus
  • Salt and pepper
  • Halm sprig fresh rosemary
  • Half a lemon, for garnish

For the garlic and parsley butter:

  • 80g butter, room temperature
  • Handful of fresh parsley (curly or flat leaf)
  • 5 cloves garlic
  • Juice of one lemon
  • Sprinkle black pepper (optional)


Prepare the garlic butter by washing the parsley, and chopping finely. I remove some of the longer, thicker stems before chopping, but it is all edible, so don’t worry too much about this.

Combine in a small bowl with the softened butter, lemon juice, crushed garlic and pepper. Use a fork to combine and mix the butter. Leave to the side.

Prepare the asparagus by washing them, and butting the bottoms off the stalks. Leave to one side.

Wash the potatoes, and cut in half lengthways, so that they are long, wide and thin, rather than short and thick. This will help them crisp up more in the oven and be even more delicious! Leave to one side.

For this next bit, make sure you have your roasting tray to hand, lining it with foil if needed, as this next step will get your hands dirty. Also, take out a large bowl big enough to hold the potatoes.

Coat the salmon fillets in about a third of the garlic butter. Using your hands is the best and quickest way to do this. Place separately in the centre of the roasting tray. If your fillets have skin on, then don’t put the skin down on the tray, as it will likely stick.

Next, coat the asparagus in about half the remining butter. It is easiest to hold some butter in one hand and pull the stalks through it with the other. Place the asparagus around the edges of the tray.

Finally, coat the potatoes in the remaining butter by placing them in the large bowl along with the remaining butter, and mix until evenly coated. Place in the tray, filling in the gaps.

Wash your hands with hot water and washing up liquid, rather than handwash, to get the grease off as easily as possible.

Season the salmon with salt and pepper.

Take the leaves off the rosemary, and sprinkle all over. Don’t add too much, as rosemary has a very strong taste, probably no more than a small tablespoon. For added flair, garnish the salmon by adging a slice of lemon to the top of each.

Roast in the centre of the oven for 30-40 minutes, when the salmon should be lighter in colour, the asparagus wrinkled and the potatoes slightly crispy. If the salmon looks like it’s drying out, baste it by pouring some of the butter from the try over it with a spoon or baster.

When cooked, drain off any excess butter/salmon juice, and serve.

three cooked salmon fillets with lemon slices on top with asparagus spears, new potatoes and herbs in a tray bake

Salmon and Asparagus Garlic Traybake

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

This salmon traybake is easy to make, and is perfect for a midweek meal that the whole family will love.


  • 4 fresh fillets salmon
  • 250g asparagus
  • 1kg baby/new potatoes
  • Fresh rosemary
  • Salt and pepper
  • Half a lemon, for garnish (optional)

Garlic and herb butter:

  • 80g butter, room temperature
  • Handful fresh parsley
  • 5 garlic cloves, crushed
  • Juice of one lemon


  1. Prepare the garlic butter by washing the parsley, and chopping it finely. Add to a small bowl with the butter, crushed garlic and lemon juice. Mix with a fork until well combined.
  2. Prepare a roasting tray to be next to you when preparing the next steps. Optionally line it with foil.
  3. Use about a third of the butter to coat the salmon fillets. Season with salt and pepper, and place separately in the centre of the tray. If the fillets have skin on, they are likely to stick if the skin is face down.
  4. Prepare the potatoes by washing them and slicing in half lengthways (so they are long and thin rather than short and thick, this will help them crisp up).
  5. Prepare the asparagus by washing them and slicing off the bottoms.
  6. Coat the asparagus and potatoes with the remaining garlic butter. The easiest way to do this is to get your hands dirty and wash them with hot soapy water at the end.. Use a large mixing bowl, and use your hands to coat all the asparagus with half the remaining butter. Then transfer to the roasting tray. Put all the potatoes in the bowl with the remaining garlic butter, and mix with hands to coat evenly.
  7. Garnish with fresh rosemary and lemon slices on top of the salmon.
  8. Roast for 30-40 minutes at Gas Mark 6/200°C. If the salmon looks like it is drying out when you check on it, baste it (pour some of the butter over it).
  9. Drain any excess butter/salmon juices and serve.


This recipe can easily feed more, simply use more salmon fillets, and increase the rest of the ingredients accordingly.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1007Total Fat: 53gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 227mgSodium: 423mgCarbohydrates: 60gFiber: 8gSugar: 4gProtein: 73g

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