Tray Baked Shetland Salmon

by Elizabeth Atia -

After spending a day in Lerwick busily running errands and shopping with small children in tow, we often return home very hungry, wanting something quick, tasty and most importantly, something made with minimum effort for dinner.

This tray baked Shetland salmon recipe is our fail safe can't-be-bothered-to-cook meal (my husband's adaptation of a Jamie Oliver recipe) and it takes just as long to make as a frozen pizza. The juicy succulent Shetland salmon is a perfect accompaniment to the warm smoky kalamata olives, the cherry tomatoes that literally burst with flavour, the roasted Forestiere mushrooms and fine green beans, seasoned only with sea salt, freshly ground black pepper, lemon juice and fresh windowsill herbs. Add some fresh crusty bread and you've got a quick, easy, nutritious family meal.

When you get home after a busy day all you need to do, before you even get your shoes and jacket off, is to pop your largest baking tray in the oven, set the oven to its highest setting and put the kettle on. While those are heating take your shoes and jacket off and put your shopping away. After the kettle boils blanch some fine green beans in the hot water for four minutes, drain and toss with the tomatoes, mushrooms and olives. Drizzle with olive oil and season well.

By the time you've done that, the oven should be preheated. Quickly prepare the salmon, washing and drying it and squeezing lemon juice over the fillets. Pop the salmon and prepared veg onto the heated baking tray, sprinkle with fresh thyme, season well, set the timer for ten minutes and pour yourself a glass of chilled Pinot Grigio and relax. Dinner is sorted!

Tray-Baked Shetland Salmon

Course: Main

Servings: 4 people

Prep Time: 10 minutes

Cook Time: 10-12 minutes

  • Shetland salmon fillets - 4 225 gram
  • Fine green beans - 200 gram (trimmed)
  • Cherry tomatoes on the vine - 250 grams
  • Kalamata olives - 125 grams
  • Forestiere mushrooms - 125 grams (halved)
  • Lemons - 2
  • Olive oil - 3 tbsp
  • Fresh thyme sprigs - handful
  • Fresh basil leaves - handful
  • Sea salt -
  • Freshly ground black pepper -
  1. Place a large baking tray in the oven and heat oven to its highest temperature (around 230 C)
  2. Meanwhile, bring a kettle to the boil. Pour the boiling water into a medium sized saucepan and blanch the green beans over a medium heat for four minutes. Drain and place beans into a large bowl.
  3. Add the kalamata olives, cherry tomatoes on the vine and halved mushrooms to the bowl and drizzle with the olive oil.
  4. Season well with sea salt and plenty of freshly ground black pepper. Set aside.
  5. Wash salmon fillets and pat dry with paper towel.
  6. Squeeze the juice of 1/2 lemon over the salmon fillets and season well with sea salt and black pepper.
  7. When the oven has reached the correct temperature remove the baking tray and carefully but quickly place the salmon fillets at one end and the vegetables at the other. Sprinkle the fresh thyme over the top.
  8. Return baking tray to oven and bake for 10 minutes (12 if your fillets are slightly larger or thicker).
  9. Remove from oven, sprinkle with fresh basil and serve immediately with some crusty bread and the remaining lemon cut into wedges.
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