This is a tasty salmon tray bake recipe thats as simple as it is healthy.
Sheet pan oven dinner.
No stove splatter yay!
Lemon garlic marinade-slather
Thus, I tend to default to the stove.
Also,crispy salmon skin.
The secret is a bold lemon garlic slather-marinade.
Also proof of moist flaky flesh.
No overcooked dry salmon in pursuit of surface browning!
Ingredients
Heres all it’s crucial that you make this salmon tray bake.
Lemon garlic marinade-slather
The skin wont go crisp so if this bothers you, just eat the flesh off the skin.
Theres enough paste to use for 4 fillets up to 200g/7oz.
The standard serving size is 180g/6 oz of salmon per person.
Parmesan asparagus and cherry tomatoes cooked on the same tray
Substitute: recipe also works perfectly with trout.
You cant really taste it, to be honest.
Garlic The garlic cloves are grated finely so they almost dissolve into the paste.
Lemon Were using both the zest and juice.
Zest for actual lemon flavour, and juice for tang.
Oil Helps give the salmon colour.
Salt and pepper Fish likes salt!
take a stab at use thicker asparagus, else it will get a little too soft.
Asparagus No need to trim the asparagus with a knife!
Did you know the ends will naturally break at the point where the woody end is.
Try it, it totally works!
(But not with limp old ones).
Cherry tomatoes Well, grape tomatoes actually!
I use one standard punnet (200g/7 oz).
Salt, pepper and olive oil For seasoning.
Parmesan For showering at the end.
I love how the florets go crunchy!
(Though, we both know its not going to happen.
I need to throw inchallengesevery now and then!!)
Use all the paste there should be just enough to coat all the surface.
No point doing the underside, it will just sweat off.
Prevent screen from sleeping
Marinade for 1 hourif time permits, the flavour will infuse the flesh.
Tossthe vegetables with olive oil, salt and pepper.
Prepare tray Put the salmon on the tray with a bit of space between each one.
Arrange the vegetables around it.
Spray the salmon with oil.
Oven grill / broilfor 11 minutes or until the salmon is cooked.
To serve Transfer the salmon and vegetables onto plates.
Grate parmesan over the vegetables, squeeze lemon over everything, sprinkle with parmesan if using then dig in!
It will rise to 53C/127.4F after resting for 3 minutes which is medium rare.
For medium, pull at 60C/140F, it will rise to 63C/145.4F after resting.
A little more done and slightly less juicy
There you go!
No greasy stove splatter to deal with.
(Lets ignore the periodical oven clean we all like to pretend doesnt need to happen).
Lemon garlic salmon tray bake easy & healthy!
Dozer likes our new butcher.
