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Lemon Garlic Salmon Tray Bake

Coat salmon with lemon, garlic, olive oil, and Dijon mustard.Arrange with seasoned asparagus and cherry tomatoes on one tray.Broil until the salmon is flaky and the vegetables are tender.
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Prep Time 10 minutes
Course Dinner / Main Course
Cuisine Mediterranean

Ingredients
  

For the Salmon

  • 4 salmon fillets about 6 ounces (180 g) each

For the Lemon Garlic Marinade

  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves finely grated
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the Vegetables

  • 3 bunches asparagus woody ends trimmed
  • 7 ounces 200 g cherry or grape tomatoes
  • 2 teaspoons extra virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

For Cooking and Serving

  • Olive oil spray
  • Finely grated halal-friendly Parmesan
  • Lemon wedges or slices optional
  • Fresh parsley finely chopped, optional
  • Crusty bread or toast for serving

Instructions
 

  • Add the lemon zest, lemon juice, extra virgin olive oil, Dijon mustard, grated garlic, salt, and black pepper to a small bowl. Mix until well combined.
  • Pat the salmon fillets dry with paper towels. Spread the lemon garlic mixture generously over the tops and sides of each fillet.
  • If time allows, cover and refrigerate the salmon for up to 1 hour to develop more flavor. Otherwise, cook it immediately.
  • Preheat the oven broiler/grill to its highest setting. Position the oven rack approximately 8 inches (20 cm) below the heat source.
  • Place the trimmed asparagus and cherry tomatoes on a large rimmed baking tray. Drizzle with 2 teaspoons of olive oil and season with salt and black pepper.
  • Toss the vegetables gently until evenly coated, then spread them across the tray.
  • Clear four spaces among the vegetables and arrange the salmon fillets on the tray, leaving some room between them.
  • Lightly spray the surface of the salmon with olive oil.
  • Broil the Lemon Garlic Salmon Tray Bake for approximately 9–12 minutes, depending on the thickness of the fillets and your preferred level of doneness.
  • Check that the salmon is cooked to your desired doneness and flakes easily. For food safety, USDA guidance recommends cooking fish to an internal temperature of 145°F (63°C).
  • Transfer the salmon and vegetables to serving plates. Finely grate Parmesan over the hot asparagus and tomatoes, if desired.
  • Finish with a squeeze of fresh lemon juice and chopped parsley. Serve immediately with lemon wedges and crusty bread.

Notes

Skin-on or skinless salmon can be used. If using skin-on fillets, place them skin-side down on the tray.
Broccoli florets, green beans, zucchini, or bell peppers can replace some or all of the asparagus. Keep in mind that different vegetables may require different cooking times.
Fresh lemon is particularly important in this recipe because both zest and juice contribute to the bright citrus flavor.