Lemon & Tarragon Salmon Tray Bake with Potatoes, Leeks & Asparagus
Spring has a way of bringing a little freshness back into the kitchen, and the arrival of asparagus is one of my favourite signs of the changing season. This salmon tray bake is a lovely way to make the most of it, pairing tender asparagus and sweet roasted leeks with golden baby potatoes and salmon.
The finishing touch is a creamy Dijon, lemon and tarragon sauce. Made with crème fraîche, fresh herbs and a little mustard, it has a delicate, French-inspired flavour that works beautifully with the salmon and vegetables.
Everything cooks together on one tray, with the potatoes given a head start in the oven before the remaining ingredients are added. It's a simple, satisfying dinner that feels a little special without requiring too much effort, and any leftovers make a lovely lunch the following day.
Ingredients
For the tray bake
2 salmon fillets, approximately 150g each
400g baby potatoes, halved or quartered
1 large leek, washed and sliced
200g asparagus, woody ends removed
50ml vegetable stock
1 tbsp olive oil
Salt and freshly ground black pepper
For the Dijon, lemon & tarragon sauce
75g crème fraîche
2 tsp Dijon mustard
Zest of ½ lemon
Juice of ½ lemon, or to taste
1 tbsp fresh tarragon, finely chopped
Black pepper, to taste
Method
Preheat the oven to 180°C fan. Place the halved or quartered potatoes on a large roasting tray, drizzle with olive oil and season with salt and black pepper. Toss to coat, then arrange in a single layer, with the cut sides facing down where possible.
Roast for 20–25 minutes, until the potatoes are beginning to turn golden.
Remove the tray from the oven and scatter the sliced leek amongst the potatoes. Pour over the vegetable stock, then return the tray to the oven for another 10 minutes.
While the vegetables roast, combine the crème fraîche, Dijon mustard, lemon zest, lemon juice, chopped tarragon and black pepper in a small bowl. Stir until smooth, then taste and adjust the lemon or seasoning if needed. Set aside until ready to serve.
Remove the tray from the oven and arrange the salmon fillets and asparagus amongst the potatoes and leek. Season the salmon and asparagus lightly with salt and pepper.
Return to the oven for approximately 12–15 minutes, depending on the thickness of the salmon, until it is just cooked through and the asparagus is tender but still has a little bite.
Spoon the creamy Dijon, lemon and tarragon sauce over the salmon, or serve it alongside. Finish with a little extra fresh tarragon and lemon zest, if you like, and serve straight from the tray.
Meal prep & storage
This tray bake is best enjoyed freshly cooked, particularly while the potatoes are golden and the asparagus still has a little bite. Any leftovers can be cooled promptly, refrigerated in an airtight container and enjoyed the following day for lunch.
If you're preparing ahead, you can make the sauce in advance and keep it covered in the fridge. You can also wash and slice the leek and prepare the asparagus ahead of time, making dinner even easier when you're ready to cook.
A note on the potatoes: Use a large roasting tray so the vegetables have enough room. If you prefer crispier potatoes, give them a little longer in the oven before adding the leek and stock. The stock will soften them slightly, creating a lovely tender texture.
A little more ease in the kitchen
Simple meals like this are exactly why I created my Mindful Meal Prep System. Preparing a few useful ingredients and foundations ahead of time can make it easier to bring a nourishing, delicious dinner to the table during a busy week, without having to plan every meal in advance.
If you'd like a more flexible approach to meal prep, you can explore the Mindful Meal Prep System here.