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Lemon Garlic Salmon Tray Bake

Lemon-garlic salmon with asparagus, blistered tomatoes, lemon, and grated Parmesan on a tray.
Lemon-garlic salmon and vegetables, ready to serve.

Lemon-garlic salmon, asparagus, and cherry tomatoes cook together under the broiler for an easy one-tray dinner finished with Parmesan and lemon.

By Cookin' KitchenUpdated

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  • Total: 21 minutes
  • Servings: 4 servings

Recipe

Lemon Garlic Salmon Tray Bake

Lemon-garlic salmon, asparagus, and cherry tomatoes cook together under the broiler for an easy one-tray dinner finished with Parmesan and lemon.

Cookin' · https://cookin.club/recipes/lemon-garlic-salmon-tray-bake

Prep
10 minutes
Cook
11 minutes
Total
21 minutes
Servings
4

Ingredients

4 servings

For 4 servings

Lemon garlic paste

Vegetables

Cooking and serving

Instructions

  1. Step 1: Mix the marinade ingredients in a small bowl. Spread the paste over the top and sides of the salmon. If time permits, marinate for 1 hour; otherwise, continue with the recipe.

    Salmon fillets coated with lemon-garlic paste.

  2. Step 2: Preheat the oven grill or broiler to 280°C/525°F, or as high as yours goes. Position the oven shelf 20 cm/8 inches from the heat source.

  3. Step 3: Toss the asparagus and cherry tomatoes with the olive oil, salt, and pepper. Spread them on a large tray and clear space for the salmon. Arrange the salmon on the tray with a little space between the fillets, then spray the surface with oil.

    A two-part view of salmon with paste and vegetables being arranged on a tray.

  4. Step 4: Grill or broil for 11 minutes, or until the salmon is done. The flesh should flake; the stated internal temperature is 50°C/122°F.

  5. Step 5: Transfer the salmon and vegetables to plates. Grate Parmesan over the vegetables. Squeeze lemon juice over the salmon and sprinkle with parsley.

Notes

Thicker asparagus is less likely to become too soft. If using thin asparagus, add it to the tray partway through cooking. Green beans or thin broccolini can also be used instead.

For another option, trout can replace the salmon. The salmon can also be coated with the paste and frozen; thaw it uncovered so the paste stays on the fish. Leftovers keep in the refrigerator for 3 to 4 days.

Nutrition per serving

Calories
364 kcal
Fat
22 g
Saturated fat
3 g
Carbohydrates
3 g
Sugar
2 g
Fiber
1 g
Protein
37 g
Sodium
536 mg
Cholesterol
99 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

Lemon-garlic paste coats salmon fillets, while asparagus and cherry tomatoes cook alongside them on the same tray. Finish with grated Parmesan, lemon, and parsley.

Salmon fillets, asparagus, and blistered tomatoes arranged together on a tray.
Salmon and vegetables cooked together on one tray.
Asparagus and blistered tomatoes topped with grated Parmesan beside salmon.
Parmesan over the asparagus and tomatoes.
Flaky salmon with asparagus, tomatoes, and lemon on a plate.
A close view of flaky salmon and the tray-bake vegetables.
Salmon fillets, lemon, garlic, Dijon mustard, olive oil, salt, and pepper laid out as ingredients.
Salmon and ingredients for the lemon-garlic paste.
Asparagus, cherry tomatoes, and Parmesan arranged as ingredients.
The vegetables and Parmesan for the tray bake.
A plated salmon fillet with asparagus, tomatoes, lemon, and toast.
A serving of salmon with vegetables and toast.

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