Description
This easy and healthy Lemon Garlic Salmon Tray Bake features tender salmon fillets marinated in a zesty lemon garlic paste, grilled alongside fresh asparagus and juicy cherry tomatoes. Perfect for a quick, nutritious meal, this recipe combines vibrant flavors and minimal prep, finishing with a sprinkle of parmesan and fresh parsley for an elegant touch.
Ingredients
Scale
Salmon and 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 / 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, approximately 1 Aussie punnet)
- 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, extra virgin olive oil, dijon mustard, grated garlic, salt, and black pepper to create the marinade. Slather this paste evenly over the top and sides of the salmon fillets. If you have time, let the salmon marinate for 1 hour for deeper flavor, otherwise proceed immediately.
- 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) from the heat source to ensure proper cooking.
- Prepare the tray with vegetables and salmon: In a large bowl, toss the asparagus and cherry tomatoes with 2 tsp of extra virgin olive oil, salt, and pepper until well coated. Spread the vegetables evenly across a large baking tray, leaving clear space in the center or side for the salmon fillets. Place the marinated salmon on the tray with spaces between each piece. Lightly spray the surface of the salmon with olive oil spray for extra moisture and browning.
- Grill/broil the salmon and vegetables: Place the tray under the grill/broiler and cook for approximately 11 minutes, or until the salmon is cooked through. The flesh should flake easily, and an internal temperature of 50°C/122°F indicates perfect doneness. Ensure the vegetables are tender and slightly charred.
- Serve and garnish: Transfer the grilled salmon and vegetables to serving plates. Grate fresh parmesan evenly over the hot vegetables, squeeze additional lemon juice over the salmon, and sprinkle with chopped parsley for a fresh finish. Serve immediately with crusty bread or toast on the side.
Notes
- Note 1: Salmon fillets can be skin on or off based on preference; cooking time remains the same.
- Note 2: Dijon mustard adds subtle tanginess to the marinade enhancing the flavor balance.
- Note 3: Using a microplane grater for the garlic ensures a fine texture and even distribution in the marinade.
- Note 4: Removing woody ends from asparagus improves texture and cooking consistency.
- Note 5: Use a meat thermometer to check salmon internal temperature for perfect doneness and safety.
- Prep Time: 10 minutes (plus optional 1-hour marinade)
- Cook Time: 11 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Keywords: lemon garlic salmon, tray bake, healthy salmon recipe, grilled salmon, asparagus recipe, cherry tomatoes, easy dinner, Mediterranean diet
