Salmon traybake with vegetables
A simple sheet‑pan dinner of salmon and mixed veg, ready in under an hour.
Allergens: contains fish. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 8g carbs · 4g sugars · 6g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Tesco, Asda, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Sainsbury's | Morrisons |
|---|---|---|
| Salmon filletsuse 2 fillets | £6.25220g · £2.84 per 100g | £4.15220g · £1.89 per 100g |
| Courgettesuse 1 courgette, sliced | £1.45500g · £0.29 per 100g | £1.39200g |
| Carrotspack 500g · use 2 carrots, sliced | £0.44 | £0.44£0.09 per 100g |
| Broccoliuse 200g broccoli floret | £2.50330g · £0.76 per 100g | £0.90350g · £0.26 per 100g |
| Cherry tomatoesuse 100g cherry tomatoes | £0.89200g | £1.40420g · £0.33 per 100g |
| Basket total (full packs) | £11.53 | £8.28 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat your oven to 200°C (180°C fan)/Gas Mark 6. Line a large baking tray with parchment paper. Place the salmon fillets on the tray, skin-side down. Season with salt and black pepper. Set aside.
- In a large bowl, combine the sliced courgettes, sliced carrots, broccoli florets, and cherry tomatoes. Drizzle with 1 tbsp of vegetable oil and season with salt and black pepper. Toss gently to coat the vegetables evenly. Spread them out on the baking tray around the salmon fillets.
- Place the baking tray in the preheated oven and bake for 15 minutes. After 15 minutes, carefully flip the salmon fillets to the skin-side up. Return the tray to the oven and bake for another 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelised.
- Remove the baking tray from the oven. Taste the salmon and vegetables, and add a pinch of salt or pepper if needed. If desired, you can drizzle with a little lemon juice or a squeeze of lemon wedges for extra flavour.
- Let the salmon traybake cool to room temperature for a few minutes. Then, carefully transfer the salmon fillets and vegetables to individual serving plates or a large serving platter.
- To serve, arrange the salmon and vegetables on the plates. You can garnish with fresh parsley or a sprinkle of chili flakes for added colour and flavour. Serve immediately with your choice of sides, such as rice, quinoa, or a fresh green salad.
- To reheat the salmon traybake safely, preheat your oven to 180°C (160°C fan)/Gas Mark 4. Place the cooled leftovers on a baking tray and cover with foil. Heat in the oven for 10-15 minutes, or until the salmon is steaming hot throughout and the vegetables are heated through. Uncover and heat for a further 2-3 minutes to crisp up the vegetables. Serve immediately.
Tips
- To make this recipe more budget-friendly, you can use frozen broccoli florets instead of fresh. Simply thaw them according to the package instructions before using.
- To batch-cook and portion this salmon traybake for the week, prepare the recipe as directed and let it cool completely. Divide the salmon and vegetables into individual portions and store them in airtight containers in the fridge for up to 48 hours (2 days).
- For a healthier option, you can bake the salmon and vegetables without oil by using a non-stick baking tray. However, this may result in a slightly different texture, so adjust cooking times as needed.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Carrots · about 340g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Broccoli · about 800g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Sheet Pan Sausage & Veg, Vegetable stir-fry with tofu, One pot vermicelli noodles. - Cherry tomatoes · about 100g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Chilli con carne, Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).