Lemon Garlic Salmon Tray Bake Recipe

Introduction

This lemon garlic salmon tray bake is a simple, healthy, and flavorful meal perfect for busy weeknights. The combination of zesty lemon, aromatic garlic, and roasted vegetables makes it a delightful dish that comes together quickly with minimal prep.

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 or kosher salt
• 1/4 tsp black pepper
• 3 bunches asparagus, woody ends snapped or trimmed off
• 200g/7 oz cherry tomatoes (or grape tomatoes, about 1 Aussie punnet)
• 2 tsp extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• Olive oil spray
• Parmesan, finely grated
• Lemon wedges or slices (optional)
• Parsley, finely chopped (optional)
• Crusty bread or toast, for serving

Instructions

1. Step 1: In a small bowl, mix lemon zest, lemon juice, olive oil, Dijon mustard, grated garlic, salt, and black pepper to create a lemon garlic paste. Spread this mixture over the top and sides of the salmon fillets. If you have time, let the salmon marinate for 1 hour for deeper flavor, otherwise proceed immediately.
2. Step 2: Preheat your oven grill or broiler to its highest setting (about 280°C/525°F). Position the oven shelf approximately 20 cm (8 inches) from the heat source.
3. Step 3: Toss the asparagus and cherry tomatoes with olive oil, salt, and pepper. Arrange them evenly on a large tray, leaving space to place the salmon fillets.
4. Step 4: Place the salmon on the tray, ensuring a little space between each piece. Lightly spray the salmon surface with olive oil spray to promote browning.
5. Step 5: Grill/broil the tray bake for about 11 minutes or until the salmon flakes easily with a fork and reaches an internal temperature of 50°C/122°F.
6. Step 6: Transfer the salmon and vegetables to a serving plate. Sprinkle the vegetables with grated Parmesan. Squeeze fresh lemon juice over the salmon and garnish with chopped parsley, if using. Serve immediately with crusty bread or toast.

Tips & Variations

• For extra flavor, marinate the salmon overnight if time allows.
• Swap asparagus for green beans, broccoli, or your favorite sturdy vegetable.
• Add a pinch of chili flakes to the lemon garlic paste for a subtle heat.
• If you prefer, bake at 200°C (400°F) for 15–18 minutes instead of grilling, to cook more gently.
• Use fresh herbs like dill or thyme instead of parsley for a different herbaceous note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a low oven or microwave until heated through, but avoid overcooking to keep the salmon tender. Leftover salmon is also delicious flaked into salads or sandwiches.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to fully thaw and pat dry the salmon before marinating and cooking to ensure even cooking and good texture.

What can I use if I don’t have an oven grill or broiler?

You can bake the salmon at 200°C (400°F) for 15–18 minutes until cooked through. While the broiler gives a nice char, baking still delivers tender, flavorful salmon.

Lemon Garlic Salmon Tray Bake Recipe

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★★★★★

4.4 from 264 reviews

• Author: Ethan
• Total Time: 21 minutes (or 1 hour 21 minutes with marinating)
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This easy and healthy Lemon Garlic Salmon Tray Bake features succulent salmon fillets marinated in a zesty lemon garlic paste, baked alongside tender asparagus and sweet cherry tomatoes. The dish is quickly broiled to perfection, creating a flavorful and nutritious meal that’s perfect for a quick weeknight dinner or a light, elegant lunch.

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Ingredients

Scale 1x2x3x

Salmon and Marinade

• 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 a microplane
• 1/2 tsp cooking salt/kosher salt
• 1/4 tsp black pepper

Vegetables and Seasoning

• 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 salt
• 1/4 tsp black pepper
• Olive oil spray

Toppings and Serving

• Parmesan, finely grated (for sprinkling)
• Lemon wedges or slices (optional, for garnish)
• Parsley, finely chopped (optional, for garnish)
• Crusty bread or toast (for serving)

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Instructions

1. Prepare the lemon garlic paste: In a small bowl, combine lemon zest, lemon juice, extra virgin olive oil, Dijon mustard, grated garlic, salt, and black pepper. Mix thoroughly to create a marinade. Slather this paste evenly onto the top and sides of the salmon fillets. If you have extra time, let the salmon marinate for 1 hour for deeper flavor; if not, proceed immediately to the next step.
2. Preheat the oven grill/broiler: Set your oven grill or broiler to its highest temperature, ideally 280°C (525°F), or as high as your oven permits. Position the oven shelf approximately 20 cm (8 inches) from the heat source to ensure effective broiling.
3. Prepare the tray: In a large bowl, toss the asparagus and cherry tomatoes with 2 teaspoons of extra virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread the vegetables evenly across a large baking tray, leaving space in the center for the salmon. Place the marinated salmon fillets on the cleared space on the tray, ensuring they have some room between them. Lightly spray the surface of the salmon with olive oil spray to prevent sticking and aid browning.
4. Cook the salmon and vegetables: Place the tray under the preheated grill/broiler. Cook for about 11 minutes or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach approximately 50°C (122°F) for perfect doneness. Monitor during cooking to avoid overcooking.
5. Serve: Transfer the cooked salmon and roasted vegetables to serving plates. Grate fresh Parmesan generously over the hot vegetables for a savory finish. Squeeze additional lemon juice over the salmon and sprinkle with finely chopped parsley if desired. Serve with crusty bread or toast on the side for a complete meal. Enjoy your flavorful and nutritious tray bake!

Notes

• Note 1: Skin on or off salmon fillets both work well; skin-on helps hold the fish together during cooking.
• Note 2: Dijon mustard adds a nice tang and depth to the marinade but can be omitted if unavailable.
• Note 3: Using a microplane to grate garlic ensures a fine texture that blends smoothly into the marinade.
• Note 4: Snapping or trimming the woody ends of asparagus ensures they cook evenly and are tender.
• Note 5: Cooking to an internal temperature of 50°C (122°F) keeps the salmon moist and flaky; use a meat thermometer if possible.

• Prep Time: 10 minutes (plus optional 1 hour marinating time)
• Cook Time: 11 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Modern Australian

Keywords: salmon tray bake, lemon garlic salmon, healthy salmon recipe, asparagus tomato bake, broiled salmon, easy salmon dinner, weeknight seafood meal, low fat salmon recipe