Salmon Potato Spinach Traybake

What you need

Ingredients

Measured for 4 servings.

• 600 gSalmon, raw
• 1000 gPotato
• 400 gSpinach
• 240 gGreek Yogurt 2%
• 48 gLemon Juice
• 16 gOlive Oil

Make it

Method

1. 01

   Weigh and prepare all ingredients for Salmon Potato Spinach Traybake: 600 g Salmon, raw, 1000 g Potato, 400 g Spinach, 240 g Greek Yogurt 2%, 48 g Lemon Juice, 16 g Olive Oil. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Preheat the oven to 210°C. Cut the potatoes into 2 cm pieces, toss with most of the measured oil and spread them in a single layer; roast alone for 15 minutes because potatoes need a head start.

3. 03

   Add the broccoli or spinach component at the appropriate stage. For broccoli, add it with the protein; for spinach, keep it for the final few minutes so it only wilts.

4. 04

   Add the salmon to the tray without crowding. Return to the oven and cook until the potatoes are browned and the protein is just done; rotate the tray once if your oven heats unevenly.

5. 05

   Mix yogurt with any measured lemon component and serve it cold alongside the hot traybake rather than baking the yogurt.

6. 06

   Divide the tray contents into 4 equal servings, using the cooked weight if you want the nutrition calculation to track portions closely.

7. 07

   Cook the salmon to 63°C at the thickest point; remove it promptly once just cooked so the fish stays moist.

8. 08

   Use the finished weight to divide the recipe into 4 equal servings where practical; this keeps the portion size aligned with the nutrition calculation.