Mediterranean Salmon Traybake
If you're after an easy, tasty and healthy dinner recipe, than this salmon traybake is the one for you. Packed full of Mediterranean antipasti style veggies like artichokes, tomatoes and olives, it's a dinner table win.

You'll be blown away by the bois boudran sauce, too. It's a punchy, tomato-y sauce with a fancy French name loved by chefs, but it's actually SUPER easy to make using stuff you probably already have in your cupboard (hello ketchup!)

Love this recipe? Check out more of our salmon traybake recipe ideas!

MAKES:
4
PREP TIME:
0 HOURS 25 MINS
COOK TIME:
0 HOURS 30 MINS
TOTAL TIME:
0 HOURS 55 MINS
INGREDIENTS
4 salmon fillets
4 tbsp. olive oil
500 g new potatoes, par boiled and halved
1 red onion, peeled and cut in to 8-10 wedges
100 g pitted green olives, halved
200 g cherry tomatoes
1 x 400g jar artichoke hearts, halved
Juice of 1/2 lemon
50 g dill
50 g rocket
Salt and pepper, to taste
FOR THE BOIS BOUDRAN SAUCE
85 g ketchup
50 ml olive oil
50 ml white wine vinegar
4 tomatoes, seeds removed and diced
2 shallots, finely diced
1 tsp. fresh tarragon, finely chopped
1 tsp. fresh chives, finely chopped
1 tsp. Worcestershire sauce
2 drops Tabasco
Salt and pepper, to taste

DIRECTIONS
Preheat oven to 200ºC (180ºC Fan)
Mix potatoes, red onion, artichoke, lemon juice, olive oil and salt and pepper in a bowl, toss well and spread onto a baking tray. Place in the oven for 15 minutes
Meanwhile, season the salmon fillets with salt and pepper. After 15 minutes, remove the tray from the oven and mix the cherry tomatoes, olives, dill and rocket through the potatoes and then place the salmon fillets on top
Return the tray to the oven for 10-12 minutes or until the salmon is cooked
To make the tomato sauce: Mix all the ingredients together and season.
To serve, place the potato traybake in a bowl, top with a fillet of salmon and a generous spoonful of the sauce.