If you’re on the lookout for a simple yet stunning dish to brighten up your weeknight dinners, the Lemon Garlic Salmon Tray Bake Recipe is a total winner. This recipe combines tender, flaky salmon with crisp asparagus and juicy cherry tomatoes, all infused with zesty lemon and aromatic garlic. It’s a gorgeous, healthy meal that comes together in a flash and delivers layers of fresh, vibrant flavors. Whether you’re cooking for family or friends, this tray bake feels like a luxurious treat without the fuss.
Ingredients You’ll Need
The magic of this Lemon Garlic Salmon Tray Bake Recipe lies in its simple, fresh ingredients. Each one plays a crucial role—from the bright lemon zest that lifts the dish, to the crunchy asparagus that adds texture, and the rich garlic that rounds out the savory notes. Using high-quality olive oil and fresh herbs will make all the difference in flavor.
- Salmon fillets: Choose 180g/6 oz pieces, skin on or off, for juicy, tender bites.
- Lemon zest: Freshly grated from one lemon, it adds a bright citrus punch.
- Lemon juice: Provides the essential tang that elevates the salmon.
- Extra virgin olive oil: Two kinds are used—one in the marinade and one for the veggies—to keep everything moist and flavorful.
- Dijon mustard: Just a teaspoon to add gentle warmth and depth to the marinade.
- Garlic cloves: Grated finely to infuse the dish with irresistible aroma.
- Cooking salt/kosher salt: Enhances every element without overwhelming.
- Black pepper: Freshly cracked for a subtle spicy note.
- Asparagus: Three bunches trimmed to crisp-tender perfection.
- Cherry tomatoes: A punnet (200g/7 oz) brings sweetness and juicy bursts.
- Olive oil spray: To help crisp the salmon’s surface beautifully.
- Parmesan: Finely grated and sprinkled over the veggies for savory richness.
- Lemon wedges or slices: Optional, for extra zing at serving.
- Parsley: Freshly chopped to add a vibrant green finish.
- Crusty bread or toast: Perfect for mopping up all those delicious juices.
How to Make Lemon Garlic Salmon Tray Bake Recipe
Step 1: Prepare the Lemon Garlic Marinade
The first step is all about layering your salmon with flavor. Mix the lemon zest, lemon juice, olive oil, Dijon mustard, grated garlic, salt, and pepper into a smooth paste. Smother this marinade generously over each salmon fillet, making sure every corner is coated. If you have the time, let the salmon soak up these flavors for an hour in the fridge. If not, don’t worry—the taste will still be incredible.
Step 2: Preheat Your Oven Grill
Next, crank your oven grill or broiler up to 280°C/525°F or the highest temperature it can handle. Position the oven rack so the salmon will be about 20 cm (or 8 inches) from the heat source. This high heat is key to achieving that beautifully browned, slightly crispy exterior while keeping the inside tender and juicy.
Step 3: Prep the Tray with Veggies and Salmon
Toss your asparagus and cherry tomatoes with a splash of extra virgin olive oil, a pinch of salt, and black pepper to season. Spread the veggies out evenly on a large baking tray, then carve out enough space to lay your salmon fillets down without crowding. Spray a light mist of olive oil over the salmon to encourage a lovely finish as it cooks.
Step 4: Grill the Salmon and Roast the Vegetables
Place the tray under the hot grill and cook everything for about 11 minutes. You’ll know the salmon’s ready when the flesh flakes easily with a fork, and the internal temperature hits around 50°C/122°F—this ensures a moist, perfectly cooked piece of fish. Meanwhile, the veggies will soften and roast to a slightly sweet, tender state, bursting with color and flavor straight from the tray.
Step 5: Finish and Serve
Transfer the salmon and veggies onto serving plates. Grate a generous sprinkle of Parmesan over the warm asparagus and cherry tomatoes—it melts deliciously into the vegetables. Brighten up the salmon with a quick squeeze of fresh lemon juice and a scattering of fresh parsley. Pair it all with crusty bread or toast for a complete, satisfying meal that feels both special and wholesome.
How to Serve Lemon Garlic Salmon Tray Bake Recipe
Garnishes
Simple garnishes make a big difference here. Fresh parsley adds a pop of color and a fresh, herbal note that cuts through the richness. Lemon wedges or thin slices served on the side provide guests the option for an extra burst of citrus whenever they want, enhancing the natural flavors without overpowering the dish.
Side Dishes
This tray bake is fantastic on its own but pairs beautifully with a few complementary sides. Crusty, artisan-style bread or crunchy garlic toast is perfect for soaking up the juices. If you want to add a bit more, a crisp green salad tossed in a light vinaigrette or even some fluffy couscous would make the plate feel even more vibrant and complete.
Creative Ways to Present
To wow your guests, plate the salmon fillets atop the roasted asparagus and tomatoes rather than layering everything side by side. Drizzle a little more olive oil or sprinkle some extra Parmesan and chopped parsley right before serving to make it look fresh and irresistible. Serving with lemon wedges nestled around gives your presentation a bright, inviting touch that hints at the dish’s tangy goodness inside.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Lemon Garlic Salmon Tray Bake Recipe, store them in an airtight container in the fridge for up to 2 days. To keep the salmon moist, place a damp paper towel over the fillets before sealing the container. The veggies will still be delicious reheated or cold in a salad.
Freezing
While freezing cooked salmon is possible, it’s usually best to freeze the raw marinated salmon fillets separately before cooking for optimal texture. Cooked leftovers can become a bit dry, so freeze only if necessary, and wrap tightly in freezer-safe wrap or containers for up to 1 month.
Reheating
To reheat, gently warm the salmon and vegetables in a low oven (around 150°C/300°F) covered with foil to prevent drying out. Alternatively, a quick zap in the microwave on low power works in a pinch—just be careful not to overcook the salmon again as it can get tough.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just make sure to fully thaw the salmon in the refrigerator beforehand and pat it dry to ensure the marinade sticks well and the salmon cooks evenly.
What if I don’t have asparagus?
No worries! You can substitute other quick-roasting vegetables like green beans, broccoli florets, or even snap peas for a similar texture and fresh flavor.
Is this recipe suitable for meal prep?
Definitely. Each component holds up well when stored separately, making it perfect for preparing ahead and enjoying flavorful, healthy meals throughout the week.
How do I know when the salmon is cooked perfectly?
The salmon is done when it flakes easily with a fork and reaches about 50°C/122°F internally. Overcooking can dry it out, so it’s best to rely on visual cues or a thermometer if you have one.
Can I make this recipe dairy-free?
Yes! Simply skip the Parmesan garnish or use a dairy-free alternative. The lemon garlic marinade and roasted veggies still deliver plenty of flavor without it.
Final Thoughts
This Lemon Garlic Salmon Tray Bake Recipe has become one of my absolute go-to meals whenever I want something flavorful, nutritious, and fuss-free. It feels special enough for guests but is easy enough for any weeknight. I hope you enjoy bringing these zesty, garlicky, tender salmon fillets alongside vibrant veggies to your table just as much as I do. Give it a try—you might just find your new favorite salmon dinner.
Print
Lemon Garlic Salmon Tray Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: International
- Diet: Low Fat
Description
This Lemon Garlic Salmon Tray Bake is an easy, healthy, and flavorful meal perfect for a quick weeknight dinner. Tender salmon fillets are marinated in a zesty lemon garlic paste, then grilled alongside fresh asparagus and cherry tomatoes for a vibrant, nutritious dish bursting with bright citrus and savory garlic notes.
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
- 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
Finishing and Serving
- Olive oil spray
- Parmesan, finely grated
- Lemon wedges or slices (optional)
- Parsley, finely chopped (optional)
- Crusty bread or toast, for serving
Instructions
- Make the lemon garlic paste: In a small bowl, mix together lemon zest, lemon juice, olive oil, Dijon mustard, grated garlic, salt, and pepper to create a flavorful marinade. Slather this paste onto the top and sides of the salmon fillets. If time allows, set aside to marinate for 1 hour for enhanced flavor. Otherwise, proceed immediately.
- Preheat the oven grill/broiler: Turn your oven grill (broiler) to its highest setting, ideally around 280°C/525°F. Position the oven rack about 20 cm (8 inches) from the heat source to ensure optimal cooking.
- Prepare the tray with vegetables and salmon: In a large bowl, toss the asparagus and cherry tomatoes with olive oil, salt, and pepper. Spread them evenly on a large baking tray. Create space on the tray and place the salmon fillets with some room between each. Lightly spray the surface of the salmon with olive oil to prevent sticking and promote browning.
- Grill the salmon and vegetables: Place the tray under the preheated grill and cook for approximately 11 minutes, or until the salmon is just cooked through. The flesh should flake easily with a fork and reach an internal temperature of 50°C/122°F for perfect doneness.
- Serve: Transfer the salmon and roasted vegetables to serving plates. Grate fresh Parmesan over the vegetables for added flavor. Squeeze fresh lemon juice over the salmon, sprinkle with chopped parsley if desired, and serve immediately with crusty bread or toast. Enjoy!
Notes
- Note 1: Skin on or off salmon both work; skin can add extra flavor and help hold the salmon together during cooking.
- Note 2: Dijon mustard adds a nice tang and helps emulsify the marinade.
- Note 3: Using a microplane to grate the garlic ensures it melts into the marinade without large chunks.
- Note 4: Removing woody ends from asparagus ensures tender stalks and better eating texture.
- Note 5: Cooking salmon to 50°C/122°F yields a moist and tender result; you can adjust slightly based on preferred doneness.
