Name: Lemon Garlic Salmon Tray Bake Recipe
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Cuisine: Mediterranean
Ingredients: 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 / kosher salt; 1/4 tsp black pepper; 3 bunches asparagus, woody ends snapped or trimmed off; 200g/7 oz cherry tomatoes (or grape tomatoes, approximately 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

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

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)

2 tsp extra virgin olive oil

1/4 tsp salt

1/4 tsp black pepper

Olive oil spray

Parmesan, finely grated (for serving)

Lemon wedges or slices (optional, for serving)

Parsley, finely chopped (optional, for serving)

Crusty bread or toast (for serving)

Instructions

Step 1: In a small bowl, mix lemon zest, lemon juice, olive oil, dijon mustard, grated garlic, salt, and pepper to make the lemon garlic paste. Spread this marinade over the top and sides of the salmon fillets. If possible, let the salmon marinate for 1 hour; otherwise, continue to the next step.

Step 2: Preheat your oven grill or broiler to its highest setting (around 280°C/525°F). Position the oven rack about 20 cm (8 inches) from the heating element.

Step 3: Toss the asparagus and cherry tomatoes with 2 teaspoons of olive oil, salt, and pepper. Arrange the vegetables on a large baking tray, leaving space for the salmon. Place the marinated salmon fillets on the tray with a bit of space between each. Lightly spray the surface of the salmon with olive oil.

Step 4: Grill or broil the salmon and vegetables for about 11 minutes, or until the salmon flakes easily and reaches an internal temperature of 50°C (122°F).

Step 5: Transfer the salmon and vegetables to plates. Sprinkle grated Parmesan over the vegetables. Squeeze extra lemon juice over the salmon and sprinkle with chopped parsley if desired. Serve immediately with crusty bread or toast.

Tips & Variations

For extra flavor, marinate the salmon overnight in the lemon garlic paste.

Swap asparagus for green beans or broccoli for variety.

Use smoked paprika or chili flakes to add a spicy kick to the marinade.

If you don’t have a grill, cook the tray bake in a hot oven at 220°C (425°F) for 12–15 minutes.

Adding a sprinkle of fresh dill alongside the parsley complements the lemon and garlic beautifully.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to fully thaw and pat the salmon dry before marinating to ensure the best texture and flavor.

What if I don’t have a grill or broiler?

You can bake this dish in a regular oven set to 220°C (425°F) for about 12–15 minutes. The salmon and vegetables will still cook nicely, though the top won’t get as crisp as under a grill.