The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Greek-style herby salmon traybake with tzatziki
Let your oven transport you to a taverna with this tempting one-tray wonder. Sliced spuds are roasted with garlic and oregano, then in go fennel and leeks with a splash of stock to braise. Finally salmon, scattered with lemon and dill, gets its moment in the sun. Serve with a speedy mint tzatziki for instant summer vibes.
SWK: Source of fibre
SWK: High protein
Plants 4
one tray
Serving size
Ingredients
- 2 garlic clove
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 1 leek
- 1 fennel
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 midi cucumber
- 1 handful of fresh mint
- 2 skinless salmon fillets (Fish)
- 1 unwaxed lemon
- 1 handful of fresh dill
- 400g baby potatoes
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 543
Protein: 38g
Carbs: 50g
Fat: 21g
Ingredients
- 800g baby potatoes
- 4 garlic clove
- 2 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 2 leek
- 2 fennel
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 cucumber
- 1 handful of fresh mint
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 4 skinless salmon fillets (Fish)
- 1 unwaxed lemon
- 1 handful of fresh dill
Nutritional Information
Calories: 530
Protein: 38g
Carbs: 47g
Fat: 21g
Greek-style herby salmon traybake with tzatziki
Let your oven transport you to a taverna with this tempting one-tray wonder. Sliced spuds are roasted with garlic and oregano, then in go fennel and leeks with a splash of stock to braise. Finally salmon, scattered with lemon and dill, gets its moment in the sun. Serve with a speedy mint tzatziki for instant summer vibes.
Cook time:
45 mins
Cuisine:
European
Food group:
Fish
Allergens: Celery, Fish, Milk
Cooking Instructions
Before you start
- 1 large roasting dish
- 1 small mixing bowl
Get the spuds going
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Cut the potatoes into ½cm-thick slices, and peel and crush the garlic.
- Put the potatoes into an ovenproof dish, spritz with cooking spray and sprinkle over the garlic and oregano. Lightly season and roast for 15 mins.
Add the veg
- Meanwhile, trim the leeks, then thinly slice. Trim the fennel bulbs and thinly slice them, too.
- Add the leeks and fennel to the roasted potatoes, crumble in the stock and pour in 300ml water (450ml for 4 portions). Stir well and return to the oven for 10 mins.
Make your tzatziki
- At the same time, dice the cucumber into 1cm cubes. Finely chop the mint leaves.
- In a small bowl, combine the cucumber, mint and yogurt. Stir well.
Roast the salmon
- Place the salmon on top of the roasted veg, and grate the lemon zest over the fillets.
- Finely chop the dill and sprinkle it over the dish. Cut the lemon into slices and scatter over the dish. Spritz with cooking spray and roast for 12-14 mins, until the salmon is cooked through and flaking.
Plate up
- Serve the salmon and veg with the tzatziki.