Slow Baked Salmon with Sweet Tomatoes, Olives & Potatoes

A one-tin traybake of salmon baked gently over sweet roasted tomatoes, olives and potatoes — Mediterranean flavours, minimal effort and hardly any washing up. The slow bake keeps the salmon meltingly tender.

Why this works

• Baking the salmon low and slow keeps it silky and just-set rather than dry and flaky.
• Roasting the tomatoes and potatoes first concentrates their sweetness before the salmon goes in.
• Olives, garlic and herbs bring a Mediterranean depth that flatters the fish.

Ingredient notes and swaps

• Salmon fillets or a side — a whole side looks impressive and cooks evenly.
• Cherry or baby plum tomatoes — they collapse into a sweet, jammy sauce.
• Waxy potatoes — sliced or halved so they roast through.
• Olives and capers — for a briny, savoury lift.
• Garlic, lemon and oregano or thyme — the aromatic backbone.

Slow Baked Salmon with Sweet Tomatoes, Olives & Potatoes

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When tender, flaky salmon mingles with warm, sweet juicy tomatoes, green olives, an abundance of fresh oregano, and slices of garlic, the result is an effortlessly show stopping dinner that bursts with flavour in every bite

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Prep Time 16 minutes mins

Cook Time 25 minutes mins

Total Time 41 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Italian

Calories: 810

Ingredients Method Nutrition Notes

Ingredients

  

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• 3 Tbsp Rapeseed Oil
• 1 Lemon, half sliced and juice from remaining half
• 15g Oregano, leaves picked and chopped
• 500g New or Small Potatoes, cut into slices about a one pound coin width
• 3 Garlic Cloves, peeled and sliced
• 1 Tbsp Capers, drained
• 225g Cherry Tomatoes, halved
• 70g Green Olives, pitted
• 2 x 250g Salmon Fillets
• Sea Salt & Freshly Ground Black Pepper

Method

 

1. Preheat the oven to 200 C
2. Mix the Oil with the Lemon Juice and Oregano
3. Season to taste
4. In the base of a large roasting tin toss the Potatoes and Garlic with half of the dressing
5. Roast for 25 minutes
6. Lower the oven temperature to 160 C
7. Stir the Capers, Tomatoes, Olives and Lemon Slices through the Potatoes in the tin
8. Sit the Salmon Fillets on top and spoon over the remaining dressing
9. Roast for another 25 minutes
10. Leave to stand for a few minutes
11. Serve with seasonal vegetables of your choic

Nutrition

Calories: 810kcalCarbohydrates: 53gProtein: 41gFat: 48gSaturated Fat: 8gSodium: 600mgFiber: 9gSugar: 6g

Notes

Ensure your roasting tin isn't too crowded; give the potatoes enough space to roast evenly and colour nicely. If necessary, use two tins to avoid steaming them instead of roasting.
Position the salmon fillets carefully so they are nestled amongst the potato mixture. This helps them absorb all the wonderful flavours and stops them from drying out during cooking.
Keep a close eye on the salmon during its final bake. It's perfectly cooked when it flakes easily with a fork, but still looks moist. Overcooking can lead to dry, less appetising fish.

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Tips for success

• Give the potatoes and tomatoes a head start in the oven before adding the salmon.
• Bake the salmon gently — it is ready when it just flakes and still looks glossy.
• Nestle the salmon among the vegetables so it soaks up the juices.
• Finish with fresh basil or parsley and a good squeeze of lemon.

Make ahead, storage and reheating

• Make ahead — roast the vegetables ahead, then add salmon and finish to serve.
• Storage — leftovers keep a day; lovely cold, flaked through a salad.
• Freezing — not ideal once assembled.

What to serve it with

• Straight from the tin, with crusty bread to mop the tomato juices.
• A green salad and a glass of chilled rosé.

FAQ

How do I know the salmon is done? It should just flake with gentle pressure and still look glossy in the middle — do not overbake.

Can I use a different fish? Yes — cod, hake or sea bass all work well in the same tin.

Can I make it dairy-free? It already is — good olive oil does all the enriching.

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