Lemon garlic salmon tray bake - easy & healthy!
Total Time
21 minutes
Prep Time
10 minutes
Cook Time
11 minutes
Rating
4.91 out of 5 stars
(60)
Ingredients
4 servings
- 4 x 180g/6 oz salmon fillets (, skin on or off, doesn't matter (Note 1)
- 1 tsp lemon zest (1 lemon)
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 tsp dijon mustard (Note 2)
- 2 garlic cloves (, grated using microplane (Note 3)
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 3 bunches asparagus (, woody ends snapped or trimmed off (Note 4)
- 200g/ 7 oz cherry tomatoes (or grape tomatoes, 1 Aussie punnet)
- 2 tsp extra virgin olive oil
- 1/4 tsp each salt and pepper
- Olive oil spray
- Parmesan (, finely grated)
- Lemon wedges or slices (, optional)
- Parsley (, finely chopped, optional)
- Crusty bread or toast (, for serving)
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Preparation
Step 1
Lemon garlic paste - Mix the marinade ingredients in a small bowl. Slather onto the top and sides of the salmon. If time permits, marinade for 1 hour. Otherwise, proceed with recipe.
Step 2
Preheat oven grill / broiler to 280°C/525°F or as high as yours goes. Place the oven shelf 20 cm /8" from the heat source.
Step 3
Prepare tray - Toss the asparagus and cherry tomatoes with the olive oil, salt and pepper. Spread out on a large tray then clear space for the salmon. Place salmon on the tray leaving a bit of space between each. Spray surface of salmon with oil.
Step 4
Cook - Grill/broil for 11 minutes or until the salmon is done - the flesh should flake, the internal temperature should be 50°C/122°F (Note 5).
Step 5
Serve - Transfer salmon and vegetables to plate. Grate parmesan over the vegetables. Squeeze lemon juice over the salmon, sprinkle with parsley. Eat!
Step 6
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