Sourced SOURCED RECORD — the cooking facts below are summarized in this project's own words from the single source cited in this record, accessed 2026-09-14. No source text or photograph is reproduced. This record has been checked against its source by this project, but it has not been kitchen-tested here and has had no professional food-safety review. Cook to the cited temperature threshold rather than to the clock alone.

Unattributed sourced

Salmon and Roasted Vegetable Traybake

Easy Salmon Traybake · 三文鱼蔬菜烤盘菜

Salmon fillets laid among sweet potato, peppers and onion for the last ten minutes of a vegetable roast. The fish goes in whole and untouched — no turning, no skinning, no pan work — which is what makes it a reasonable first fish dish.

Ingredients

4, roughly 130 g each Salmon filletsFish allergen. The source leaves the skin on and sets it against the pan.
500 g Sweet potato, cut into 1 cm cubes
3 Bell peppers, cut into pieces about 2 cm by 2 cm
2 Small red onions, peeled and cut into wedges
2 tablespoons Olive oilFor the vegetables. The source drizzles a little extra over the salmon and marks that as optional.
6 small Thyme sprigs
The source seasons to taste and gives no weight. Salt and pepper

Yield: Serves 4, as stated by the source. Source times: 5 minutes preparation and 25 minutes cooking. The source gives no resting time, and none is invented here.

Method

Heat the oven to 220°C conventional, or 200°C fan (gas mark 7). Both figures are stated by the source; neither is a conversion made here.
Spread the sweet potato, peppers and onion over a very large roasting pan in a single layer.
Drizzle over the 2 tablespoons of oil, scatter the thyme, season, and turn everything to coat before spreading it flat again.
Roast the vegetables for 15 minutes.
Take the pan out, stir the vegetables and spread them flat, then settle the four fillets among them with the skin against the pan. Drizzle with a little oil if you are using it, and season.
Roast for a further 10 minutes. The source's endpoint is whatever doneness you prefer, which is not a usable test on its own; for a cooked-through fillet Health Canada gives 70°C internal, measured at the thickest part. The source states no fillet thickness, only the 130 g weight, so go by the thermometer rather than by the clock.

Safety caveats

Fish has its own threshold, separate from the meat records in this collection: Health Canada gives 70°C internal for fish. Salmon is often served less cooked than that by choice; this record states the safe figure rather than a preference.
Raw fish and its packaging contaminate surfaces. Wash hands, board and knife after handling, and do not rest cooked fillets where the raw ones sat.
Allergen: fish. The dish contains no gluten or dairy as written, but check any seasoning you add.
This record has had no professional food-safety review and has not been kitchen-tested by this project.

Safety review state: not-reviewed

Provenance, version and rights

Item ID: wr-oven-salmon-traybake
Collection: world-recipes
Record class: sourced — not publication-ready
Region label basis: editorial-facet — a presentation facet, not an attribution claim
Sources: Easy Salmon Traybake accessed 2026-09-14
Author: Eb Gargano. Publisher: Easy Peasy Foodie. Quantities, fillet weight, oven temperature and step timings are taken from this page.
Safe cooking temperatures accessed 2026-09-14
Health Canada. Source of the 70°C fish threshold used above.
Source state: sources-recorded
Reviewed: 2026-09-14
Record version: 1.0.0
Content licence: Original editorial paraphrase of cooking facts, written for this repository. No source text or image is reproduced; rights in the cited page remain with its author and publisher. (review state not-reviewed)
Image rights: no-images-in-record — 0 image(s) in record
Translation: original language of this record

Change history

v1.0.0 2026-09-14
Record created from the cited source as part of the first sourced oven set.
Supersedes: nothing — initial entry