why make this recipe
Lemon garlic salmon tray bake is a delightful dish that combines fresh flavors with healthy ingredients. It’s an easy recipe that makes cooking feel effortless while also providing a nutritious meal. The salmon is rich in omega-3 fatty acids, and pairing it with colorful veggies like asparagus and cherry tomatoes adds vitamins and minerals to your plate. This dish is perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen.
how to make Lemon garlic salmon tray bake
Ingredients:
- 4 x 180g/6 oz salmon fillets (skin on or off, doesn’t matter)
- 1 tsp lemon zest (from 1 lemon)
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp dijon mustard
- 2 garlic cloves (grated using microplane)
- 1/2 tsp cooking salt/kosher salt
- 1/4 tsp black pepper
- 3 bunches asparagus (woody ends snapped or trimmed off)
- 200g/7 oz cherry tomatoes (or grape tomatoes, 1 Aussie punnet)
- 2 tsp extra virgin olive oil
- 1/4 tsp each salt and pepper
- Olive oil spray
- Parmesan (finely grated)
- Lemon wedges or slices (optional)
- Parsley (finely chopped, optional)
- Crusty bread or toast (for serving)
Directions:
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Make the lemon garlic paste: Mix the marinade ingredients in a small bowl. Slather it onto the top and sides of the salmon. If you have time, let it marinate for 1 hour. If not, you can proceed right away.
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Preheat the oven: Turn your grill or broiler to 280°C/525°F, or as high as your oven goes. Adjust the oven shelf to be about 20 cm/8 inches from the heat source.
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Prepare the tray: Toss the asparagus and cherry tomatoes with the olive oil, salt, and pepper in a large tray. Spread them out, then clear space in the middle for the salmon. Place the salmon in the tray, ensuring there’s some space between each piece. Spray the top of the salmon with oil.
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Cook: Grill or broil for 11 minutes, or until the salmon is cooked through. The flesh should flake easily, and the internal temperature should be around 50°C/122°F.
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Serve: Transfer the salmon and vegetables to a plate. Grate parmesan over the vegetables, squeeze some lemon juice over the salmon, and sprinkle with parsley. Enjoy!
how to serve Lemon garlic salmon tray bake
Serve the lemon garlic salmon tray bake hot, right from the oven. You can pair it with crusty bread or toast to soak up the delicious juices. Lemon wedges make a great addition for extra zest, and a sprinkle of chopped parsley adds a touch of color and freshness.
how to store Lemon garlic salmon tray bake
If you have leftovers, let the dish cool at room temperature, then store in an airtight container in the refrigerator. It can last for 2-3 days. To reheat, simply warm it in the oven or microwave until heated through.
tips to make Lemon garlic salmon tray bake
- For added flavor, consider marinating the salmon for a longer time. Overnight is ideal if you plan ahead.
- Use fresh lemons for the best flavor, but bottled lemon juice works in a pinch.
- Make sure to snap the woody ends off the asparagus for a more tender bite.
variation
You can easily mix and match the vegetables in this dish. Try adding sliced bell peppers, zucchini, or even red onion to the tray for different flavors and textures. You can also switch out the salmon for another fish variety like trout or cod.
FAQs
1. Can I use frozen salmon?
Yes, you can use frozen salmon, but make sure to thaw it completely before marinating and baking.
2. What if I don’t have cherry tomatoes?
If cherry tomatoes aren’t available, you can use regular tomatoes cut into wedges or even other vegetables like bell peppers or zucchini.
3. How long does this dish take to prepare?
The total preparation and cooking time is around 30 minutes, making it a quick and convenient meal option.
Lemon Garlic Salmon Tray Bake
Ingredients
For the Salmon Marinade
- 4 fillets salmon fillets (skin on or off, doesn’t matter) Each fillet weighing around 180g or 6 oz
- 1 tsp lemon zest (from 1 lemon)
- 1 tbsp lemon juice Freshly squeezed preferred
- 2 tbsp extra virgin olive oil
- 1 tsp dijon mustard
- 2 cloves garlic (grated using microplane)
- 1/2 tsp cooking salt/kosher salt
- 1/4 tsp black pepper
For the Vegetables
- 3 bunches asparagus (woody ends snapped or trimmed off)
- 200 g cherry tomatoes (or grape tomatoes, 1 Aussie punnet)
- 2 tsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
For Serving
- to taste spray Olive oil spray
- to taste amount Parmesan (finely grated)
- to taste amount Lemon wedges or slices (optional)
- to taste amount Parsley (finely chopped, optional)
- as needed slices Crusty bread or toast (for serving)
Instructions
Preparation
- Make the lemon garlic paste: Mix the marinade ingredients in a small bowl. Slather it onto the top and sides of the salmon. If you have time, let it marinate for 1 hour. If not, you can proceed right away.
- Preheat the oven: Turn your grill or broiler to 280°C/525°F, or as high as your oven goes. Adjust the oven shelf to be about 20 cm/8 inches from the heat source.
- Prepare the tray: Toss the asparagus and cherry tomatoes with the olive oil, salt, and pepper in a large tray. Spread them out, then clear space in the middle for the salmon. Place the salmon in the tray, ensuring there’s some space between each piece. Spray the top of the salmon with oil.
Cooking
- Cook: Grill or broil for 11 minutes, or until the salmon is cooked through. The flesh should flake easily, and the internal temperature should be around 50°C/122°F.
Serving
- Serve: Transfer the salmon and vegetables to a plate. Grate parmesan over the vegetables, squeeze some lemon juice over the salmon, and sprinkle with parsley. Enjoy!