Legendary British cook Mary Berry has once again delivered a culinary gift to time-pressed households: a vibrant, flavourful salmon traybake that can be on the table in just 30 minutes. This all-in-one-pan wonder, perfect for a hectic midweek supper, promises to cut down on both preparation time and washing up without sacrificing an ounce of taste.
The Ultimate Midweek Meal Solution
Known for her crowd-pleasing and practical recipes, Mary Berry has built a reputation on dishes that deliver maximum impact with minimal fuss. Her traybakes, ranging from zesty lemon drizzle cakes to hearty sausage bakes, are among her most beloved creations. This latest offering, a Thai-inspired salmon traybake, continues that tradition, designed to feed six people generously. The recipe, as reported by the Express, is also ideal for leftovers, tasting just as delicious when reheated the following day.
Ingredients for a Flavour Explosion
The recipe's magic lies in its combination of fresh, aromatic ingredients that create a symphony of Southeast Asian flavours. The key components include a 400ml tin of full-fat coconut milk and two tablespoons of Thai red curry paste, which form the rich, fragrant base. Freshness comes from a diced red chilli, crushed garlic, and a generous 6cm piece of grated ginger.
The vegetable selection adds colour and crunch: one cauliflower cut into florets, two Romano peppers, three banana shallots, and 150g of baby courgettes. The star of the show is, of course, six small salmon fillets, with their skin removed for ease of eating. The dish is finished with a bunch of chopped Thai basil or fresh coriander, and seasoned with lime juice, fish sauce, runny honey, sunflower oil, salt, and pepper.
Simple Step-by-Step Method
Preparing this vibrant meal is a straightforward process. Begin by heating your oven to 220°C, or 200°C for a fan-assisted model. In a bowl, whisk together the coconut milk, Thai curry paste, chilli, garlic, lime juice, and fish sauce, then season well.
Place the cauliflower florets, pepper pieces, and halved shallots into a large roasting tin. Drizzle with one tablespoon of sunflower oil, toss to coat, then pour over half of the coconut mixture. Add a drizzle of honey and season again before placing the tin in the preheated oven for 12 to 15 minutes, until the vegetables begin to colour.
While the vegetables roast, toss the thinly sliced courgettes with the remaining oil. Once the initial cooking time is up, add the courgettes and salmon fillets to the tin. Spoon the remaining coconut sauce over the salmon and return the tray to the oven for a further 10 minutes, or until the salmon is cooked through perfectly.
Serving Suggestions and Final Touches
The final, essential step is to scatter the freshly chopped Thai basil or coriander over the hot traybake. Mary Berry recommends serving it immediately for the best flavour and texture. For those seeking a more substantial meal, she suggests pairing it with steamed or boiled rice, which perfectly soaks up the delicious, aromatic sauce.
This recipe, shared on 13 January 2026, exemplifies Mary Berry's enduring appeal: creating accessible, delicious, and reliable food that fits into modern life. It’s a testament to the fact that a busy schedule doesn't have to mean compromising on a nutritious, flavour-packed dinner that the whole family will enjoy.
