Lemon garlic salmon tray bake - easy & healthy!
Prep
10m
Cook
11m
Total
21m
This lemon garlic salmon tray bake is an easy and healthy recipe that is bursting with flavor. A marinade slather of lemon zest, juice, garlic, and olive oil coats the salmon and is baked with asparagus and cherry tomatoes. Serve with Parmesan and crusty bread for a delicious meal.
Ingredients
4 servingsMarinade Slather
Vegetables (optional)
Cooking & Serving
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 568kcal 28%
-
Fat 35g 53%
-
Saturated Fat 7g 35%
-
Carbohydrates 15g 5%
-
Fiber 3g 12%
-
Sugar 8g 16%
-
Protein 45g 90%
-
Cholesterol 120mg 40%
-
Sodium 610mg 25%
Percent Daily Values are based on a 2,000 calorie diet.
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.
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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