This Salmon and Asparagus Spring Traybake is your new go-to healthy weeknight dinner. One tray, minimal cleanup, and it is on the table in about 35 minutes. Packed with 32 grams of protein and under 600 calories, it delivers on flavor without the fuss.
I still remember throwing this together on a Tuesday after a long day, half-convinced dinner was going to be cereal. The toasted fennel and cumin hitting the hot oven was enough to change my mind entirely, and my family’s. What makes this salmon and asparagus spring traybake stand out is that spiced mayo crust: it keeps the fish moist while building a gorgeous, golden, aromatic topping that tastes like you worked way harder than you did. Baby new potatoes roast alongside everything, so there is nothing else to make.
Table of Contents
Ingredients for Salmon and Asparagus Spring Traybake
I have tested this with several types of salmon, and I always go for fresh fillets when I can find them. The flesh stays juicier and the cook time is more forgiving. Here is everything you need:
- 10.5 oz (300g) baby new potatoes, halved
- 3 tsp olive oil, divided (I recommend a light olive oil rather than extra virgin, which can turn bitter at high heat)
- 2 tsp fennel seeds
- 1 tsp cumin seeds (in my experience, freshly bought whole seeds make a noticeable difference in the glaze)
- 3.5 oz (50g) light mayonnaise
- 1 garlic clove, crushed
- Zest of half an orange
- Half a pack (about 15g) fresh coriander (cilantro), chopped, plus extra to serve (I usually grab a full bunch and save the rest for garnish)
- 2 salmon fillets (about 8.5 oz / 240g total), skinned
- 1 pack (8.8 oz / 250g) asparagus, trimmed
- Salt and pepper to taste
Step-by-Step Instructions
I recommend reading through all the steps once before you start. The timing moves quickly, and a little prep upfront makes everything smoother.
Step 1: Place a large baking tray in the oven and preheat to 425°F (220°C / fan 200°C / gas 7). Boil the halved baby new potatoes in well-salted water for 5 minutes, then drain thoroughly. Toss with 2 teaspoons of olive oil, season generously, spread onto the preheated tray, and roast for 10 minutes. The hot tray gives them that golden, slightly crispy base, so do not skip this step.
Step 2: While the potatoes roast, toast the fennel and cumin seeds in a dry frying pan over medium heat for 1 to 2 minutes until fragrant. You will smell them open up, and that is the signal they are ready. Lightly crush the seeds (rough is better than fine), then stir into the mayonnaise along with the crushed garlic, orange zest, and chopped coriander. Season well.
Step 3: Pat the salmon fillets dry, season them, then spread the spiced mayo generously and evenly across the top of each fillet. Toss the trimmed asparagus with the remaining teaspoon of olive oil and season with salt and pepper.
Step 4: Push the potatoes to one side of the tray. Nestle the glazed salmon fillets and asparagus alongside them in a single layer, making sure nothing is overlapping.
Step 5: Roast for 10 to 12 minutes until the salmon flakes easily with a fork and is opaque throughout, and the asparagus is just tender. Check at the 10-minute mark since thinner fillets cook fast. Serve scattered with extra fresh coriander.
What to Serve with Salmon and Asparagus Spring Traybake
The best sides for this salmon and asparagus spring traybake are light and fresh. The dish is already complete, so you want something that adds contrast rather than weight.
A simple green salad works beautifully here. A handful of peppery rocket (arugula) or butter lettuce dressed with lemon juice and olive oil cuts through the richness of the mayo glaze. For a protein-packed option with great crunch, this High Protein Crispy Rice Salad is one of my favorite pairings with any baked salmon.
Cucumber and dill salad is another go-to. Thinly sliced cucumber with fresh dill, a splash of white wine vinegar, and a pinch of salt makes a bright, cool counterpoint that works perfectly with the warm spices in the glaze.
Steamed tenderstem broccoli adds more greens without more prep. A handful alongside adds color, fiber, and nutrients with almost zero effort. If you want a full plant-based bowl on the side, this Roasted Carrot and Chickpea Bowl is a gorgeous complement to the warm spiced flavors in this traybake.
A drizzle of herby dressing can tie the whole plate together. My Blender Greek Yogurt Ranch Dressing takes about two minutes and adds a cool, creamy contrast to the spiced salmon.
Always serve with a lemon or orange wedge on the side for squeezing just before eating. That fresh hit of citrus lifts the entire dish.
Storage and Serving Tips
This salmon and asparagus spring traybake is best eaten fresh straight from the oven, while the glaze is still golden and the asparagus has its snap.
If you do have leftovers, store them in an airtight container in the refrigerator for up to one day. To reheat, warm gently in the oven at 300°F covered loosely with foil. This keeps the salmon from drying out, and I recommend avoiding the microwave here, which tends to toughen fish.
Pro tip: squeeze a little fresh orange juice over the dish just before serving for an extra pop of brightness that really makes the glaze sing.
More Salmon Recipes You Will Love
If this traybake hit the spot, here are a few more salmon dinners worth bookmarking. My Honey Mustard Dill Salmon Traybake uses the same one-tray method with a completely different flavor profile. The Sheet Pan Salmon and Vegetables is another brilliant weeknight option when you want maximum variety with minimum effort. For something a little different, try the One Skillet Salmon with Lemon Orzo or this vibrant Mediterranean Salmon Bowl for a fresh, bold take. And if you love the potato-and-salmon combo, you will not want to miss Easy Salmon Broccoli and Potatoes.
Conclusion
This salmon and asparagus spring traybake proves that a healthy, genuinely satisfying dinner does not have to mean lots of washing up or lots of time. One tray, about 35 minutes, and a flavor combination that keeps you coming back. Give it a try this week. It earns a permanent spot in your weeknight rotation.
Salmon and Asparagus Spring Traybake
Equipment
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Large baking tray
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Small frying pan
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Medium pot
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Mixing bowl
Ingredients
- 10.5 oz baby new potatoes halved
- 3 tsp olive oil divided
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- 3.5 oz light mayonnaise
- 1 garlic clove crushed
- 0.5 orange zested
- 0.5 oz fresh coriander (cilantro) chopped, plus extra to serve
- 8.5 oz salmon fillets skinned, 2 fillets approximately 4.25 oz each
- 8.8 oz asparagus trimmed
- salt and pepper to taste
Instructions
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Place a large baking tray in the oven and preheat to 425°F (220°C / fan 200°C / gas 7). Cook the halved baby new potatoes in boiling salted water for 5 minutes, then drain well. Toss with 2 teaspoons of olive oil and season generously with salt and pepper. Spread out on the preheated baking tray and roast for 10 minutes.
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Meanwhile, heat a dry frying pan over medium heat and toast the fennel seeds and cumin seeds until fragrant, about 1 to 2 minutes. Lightly crush the toasted seeds, then mix together with the light mayonnaise, crushed garlic, orange zest, and chopped coriander. Season with salt and pepper.
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Season the salmon fillets, then spread the spiced mayo mixture generously over the top of each fillet. Toss the trimmed asparagus with the remaining 1 teaspoon of olive oil and season with salt and pepper.
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After the potatoes have had their initial 10 minutes in the oven, push them to one side of the tray. Place the glazed salmon fillets and the seasoned asparagus on the other side of the tray.
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Roast for 10 to 12 minutes until the salmon is cooked through and flakes easily and the asparagus is tender. Check at the 10-minute mark as thin fillets may be done sooner. Divide between two plates and serve with extra fresh coriander scattered on top.
