Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Lemon garlic salmon tray bake – easy & healthy! Recipe
This can be a tasty salmon tray bake recipe that’s so simple as it’s wholesome. Salmon is slathered with an assertive lemon garlic paste that provides a stack of flavour, then cooks in simply 11 minutes alongside parmesan asparagus and blistered cherry tomatoes. Sheet pan oven dinner. No range splatter – yay!
I’m a little bit fussy about baked salmon recipes as a result of a pale, colourless salmon fillet simply doesn’t rock my boat. Give me caramelisation! A sticky glaze! A crunchy crust!
Thus, I are inclined to default to the range. Additionally, crispy salmon pores and skin. Yessss!
However for these days after I need to hold issues easy – no range splatter, no separate vegetable facet – this salmon recipe is one I’ve made repeatedly over the previous yr. The key is a daring lemon garlic slather-marinade. I do know the phrase “slather” is not probably the most flattering, however that’s what that is and that’s what makes this oven salmon so tasty. It infuses the flesh with flavour however it’s additionally thick sufficient to stay to the floor of the salmon so it provides loads of flavour even if you happen to don’t have an hour to marinade.
Additionally – proof of moist flaky flesh. ⬇️ No overcooked dry salmon in pursuit of floor browning!
Right here’s all that you must make this salmon tray bake.
The salmon and marinade-paste
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Salmon – It doesn’t matter if it’s skinless or pores and skin on because the paste isn’t slathered on the underside. The pores and skin received’t go crisp so if this bothers you, simply eat the flesh off the pores and skin. There’s sufficient paste to make use of for 4 fillets as much as 200g/7oz. The usual serving measurement is 180g/6 ouncesof salmon per particular person. Substitute: recipe additionally works completely with trout.
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Dijon mustard – This thickens the marinade right into a paste that sticks to the salmon in addition to including a little bit mustard tang. You’ll be able to’t actually style it, to be sincere.
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Garlic – The garlic cloves are grated finely so that they nearly dissolve into the paste. I want this to finely chopping so that you don’t get little burnt lumps on the salmon, although if you happen to don’t have a microplane or superb grater then simply actually finely mince the garlic.
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Lemon – We’re utilizing each the zest and juice. Zest for precise lemon flavour, and juice for tang. (As a result of lemon juice actually is generally simply bitter, a lot of the lemon flavour is within the zest).
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Oil – Helps give the salmon color.
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Salt and pepper – Fish likes salt! Don’t shortchange your self.
The greens
I’m utilizing asparagus and cherry tomatoes as a result of they cook dinner in the identical time because the salmon. Attempt to use thicker asparagus, else it should get a little bit too gentle. In the event you can solely discover skinny ones, think about including them onto the tray partway by way of the cook dinner time.
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Asparagus – No must trim the asparagus with a knife! Do you know the ends will naturally break on the level the place the woody finish is. Strive it, it completely works! (However not with limp previous ones).
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Cherry tomatoes – Effectively, grape tomatoes truly! I take advantage of one commonplace punnet (200g/7 oz).
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Salt, pepper and olive oil – For seasoning.
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Parmesan – For showering on the finish. Immediate face elevate!
Different greens – Something that may cook dinner in the identical time because the salmon, reminiscent of inexperienced beans or skinny broccolini (cut up thick ones in half lengthwise). I like how the florets go crunchy!
It might turn out to be my mission in life to create extra recipes that require solely FOUR step pictures.
(Although, we each comprehend it’s not going to occur. I’ll get bored. I must throw in challenges now and again!!)
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Lemon garlic slather – Combine the lemon garlic paste substances collectively then slather onto the floor and facet of the salmon. Use all of the paste – there needs to be simply sufficient to coat all of the floor. No level doing the underside, it should simply sweat off.
Marinade for 1 hour if time permits, the flavour will infuse the flesh. If not, proceed to the subsequent step (the paste has a variety of flavour so it should compensate for not marinating).
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Toss the greens with olive oil, salt and pepper.
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Put together tray – Put the salmon on the tray with a little bit of house between every one. Organize the greens round it. Spray the salmon with oil.
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Oven grill / broil for 11 minutes or till the salmon is cooked. The flesh ought to flake, and if you happen to’re being correct (which I wish to be), the inner temperature needs to be 50°C/122°F for optimum juiciness.* Additionally by this time the asparagus will likely be cooked and the tomatoes will likely be wrinkled and a few can have interesting charred spots.
To serve – Switch the salmon and greens onto plates. Grate parmesan over the greens, squeeze lemon over every little thing, sprinkle with parmesan if utilizing then dig in!
* 50°C/122°F pull temp out of the oven is optimum juiciness for salmon, the default to which cooks and eating places cook dinner to. It should rise to 53°C/127.4°F after resting for 3 minutes which is medium uncommon. For medium, pull at 60°C/140°F, it should rise to 63°C/145.4°F after resting. A bit extra performed and barely much less juicy
There you go! Good and easy. Tasty. Wholesome. No greasy range splatter to cope with. (Let’s ignore the periodical oven clear all of us wish to faux doesn’t must occur).
I often simply toast bread and add that to the plate for the starch quota, to fill out the meal and smear with the charred burst tomatoes. Although if I’m making an attempt to “be wholesome” I enhance the amount of greens on the tray, skip the carbs, then do my very easiest to not stick my hand within the cookie jar later that night…. – Johnsat x
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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).
- Serve – Transfer salmon and vegetables to plate. Grate parmesan over the vegetables. Squeeze lemon juice over the salmon, sprinkle with parsley. Eat!
Notes
1. Salmon – the skin won’t go crisp so if this bothers you, just eat the flesh off the skin. Recipe also works perfect with trout, direct sub.
2. Dijon – This thickens the rub into a paste that sticks to the salmon.
3. Garlic – Grating finely makes it mix into the paste better than finely chopping so you don’t get little burnt lumps.
4. Asparagus – Ends will naturally break at the point where the woody end is. Try it, it totally works! (But not with limp old ones)
5. Internal cooked temperature for salmon:
Medium rare – pull out at 50°C/122°F which will rise to 53°C/127.4°F after resting which is medium rare. This is the optimum point of juiciness and level of doneness chefs/restaurants will cook to by default.
Medium – pull at 60°C/140°F, will rise to 63°C/145.4°F after resting. A little more done and slightly less juicy.
6. Freezing tip – Slather salmon then freeze in a container with space around each piece, or freeze unwrapped until the surface is hard, then wrap. Then reverse for thaw – unwrap and thaw uncovered. That way you won’t lose any precious paste off the salmon skin. No need to marinate before freezing – that will happen as the salmon thaws.
Leftovers will keep for 3 to 4 days in the fridge. Nutrition per serving for the salmon and vegetables.
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