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
Scale
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.
