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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
