This Lemon Garlic Salmon Tray Bake is a must-try for anyone looking for an easy, healthy, and flavorful meal.

The salmon is coated in a bold lemon garlic paste that not only adds flavor but also ensures a tender, flaky result in just 11 minutes.

Perfect for a busy weeknight, this dish cooks alongside parmesan asparagus and blistered cherry tomatoes, all on a single tray, minimizing cleanup!

Ingredients

To make this tray bake, you'll need the following ingredients:

For the Salmon & Marinade

1. Salmon – Skinless or with skin, this recipe works with both, though the skin won't crisp. It's best to use fillets of around 180g/6 oz. You can also substitute trout if you prefer.

2. Dijon Mustard – Adds a tangy kick while helping the marinade stick to the salmon.

3. Garlic – Fresh garlic is grated finely for a smooth paste that won't burn during cooking.

4. Lemon – Use both zest and juice to bring fresh citrus flavor to the marinade.

5. Olive Oil – For richness and to help the salmon cook to a perfect color.

6. Salt & Pepper – Essential for seasoning the fish to perfection.

For the Vegetables

1. Asparagus – Choose thicker spears for the best texture, snapping off the ends by hand.

2. Cherry Tomatoes – Use grape tomatoes if preferred.

3. Olive Oil, Salt, and Pepper – To season the veggies before roasting.

4. Parmesan – Finely grated for a tasty finish over the vegetables.

How to Make Lemon Garlic Salmon Tray Bake

Step 1: Prepare the Salmon Marinade

Start by mixing the marinade ingredients in a bowl. Coat the top and sides of the salmon fillets with the marinade. If you have time, let the salmon marinate for an hour for a deeper flavor. If not, don't worry—just move to the next step. The marinade is full of flavor, so you're still going to get a delicious result!

Step 2: Toss the Vegetables

Prepare the vegetables by tossing the asparagus and tomatoes in olive oil, salt, and pepper. Spread them out on a baking tray, leaving space for the salmon fillets.

Step 3: Cook the Salmon & Veggies

Place the salmon on the tray with the vegetables. Spray the salmon lightly with oil. Cook everything under the grill or broiler at 280°C/525°F for 11 minutes, or until the salmon is cooked through. The fish should flake easily when tested with a fork, and the asparagus will be tender with some charred spots on the tomatoes.

Step 4: Serve

Once cooked, transfer the salmon and vegetables to serving plates. Grate parmesan over the vegetables, squeeze some fresh lemon juice over the salmon, and sprinkle with parsley if desired. For an extra touch, serve with crusty bread to soak up all those delicious juices.

Why This Recipe Works

This recipe is the ultimate easy dinner solution. The salmon is juicy, flaky, and infused with the perfect balance of lemon and garlic flavors. The vegetables—parmesan asparagus and cherry tomatoes—cook alongside the salmon, soaking up all the flavors while remaining crisp-tender. The best part? No stove splattering, and minimal clean-up with just one sheet pan to wash.

You'll find yourself coming back to this recipe time and again because it's healthy, quick, and endlessly satisfying. It's the kind of meal that's perfect for busy weeknights when you need something tasty and nutritious but don't want to spend hours in the kitchen.

Tips for Perfection

1. For Crispy Salmon Skin: If you prefer crispy skin, cook the salmon skin-side down in a pan instead of using the oven.

2. Vegetable Variations: You can substitute the asparagus and tomatoes with other vegetables that cook quickly, such as green beans or broccolini.

3. Don't Overcook the Salmon: To ensure juicy salmon, aim for an internal temperature of 50°C/122°F, which will rise slightly while resting.

Enjoy this simple yet delicious tray bake that's perfect for a weeknight dinner!