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Lemon Garlic Salmon Tray Bake Recipe

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This Lemon Garlic Salmon Tray Bake is a quick, easy, and healthy meal combining tender salmon fillets with fresh asparagus and cherry tomatoes, all grilled to perfection with a zesty lemon garlic marinade. Perfect for a nutritious weeknight dinner that’s packed with flavor and minimal fuss.

Ingredients

Salmon Marinade

  • 4 x 180g (6 oz) salmon fillets, skin on or off
  • 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

Vegetables

  • 3 bunches asparagus, woody ends snapped or trimmed off
  • 200g (7 oz) cherry tomatoes or grape tomatoes
  • 2 tsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Additional

  • Olive oil spray
  • Parmesan cheese, finely grated (for serving)
  • Lemon wedges or slices (optional, for serving)
  • Fresh parsley, finely chopped (optional, for garnish)
  • Crusty bread or toast (for serving)

Instructions

  1. Prepare Lemon Garlic Paste: In a small bowl, combine lemon zest, lemon juice, extra virgin olive oil, Dijon mustard, grated garlic, salt, and black pepper to make the marinade. Slather this mixture evenly onto the top and sides of each salmon fillet. For best flavor, if time allows, let the salmon marinate for 1 hour; otherwise, proceed directly to cooking.
  2. Preheat the Oven Grill/Broiler: Set your oven grill or broiler to its highest setting, ideally around 280°C (525°F). Position the oven shelf approximately 20 cm (8 inches) below the heating element to ensure optimal grilling intensity.
  3. Prepare the Tray: Toss asparagus and cherry tomatoes with 2 teaspoons of extra virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread the vegetables out evenly on a large oven tray, leaving enough space to place the salmon fillets. Arrange salmon on the tray with a little space between each piece. Lightly spray the surface of the salmon with olive oil spray to help with browning.
  4. Grill the Salmon and Vegetables: Place the tray under the oven grill and cook for approximately 11 minutes. The salmon is done when the flesh flakes easily with a fork and reaches an internal temperature of 50°C (122°F). The vegetables should be tender and slightly charred.
  5. Serve: Transfer the salmon and grilled vegetables to serving plates. Grate Parmesan cheese generously over the vegetables. Squeeze additional lemon juice over the salmon and sprinkle with chopped parsley if using. Serve immediately alongside crusty bread or toast for a complete meal. Enjoy!

Notes

  • Use skin-on or skinless salmon fillets according to preference; both work well for this recipe.
  • Dijon mustard adds a subtle tang and helps emulsify the marinade.
  • Grated garlic ensures the flavor disperses evenly and quickly in the marinade.
  • Snap or trim woody ends off asparagus for better texture and eating experience.
  • Check salmon doneness using a thermometer or by ensuring the flesh flakes easily with a fork.
  • If you don’t have a grill/broiler, baking at 200°C (400°F) until done is an alternative but may affect texture.

Find it online: https://cozyplatter.com/lemon-garlic-salmon-tray-bake-recipe/