Lemon garlic salmon tray bake – easy recipe if you make then visit my page and best recipe instruction here. This is a tasty salmon tray bake recipe that is simple and it is healthy. I am sure you will love this tender, perfectly flaky baked lemon garlic salmon and it takes little prep and less than 20-30 minutes to cook. This salmon is good for your Mediterranean diet foods.
It is a beautiful, tasty fish that makes a fancy dinner in a snap but many people are intimidated by the idea of cooking a large salmon filet because it can easily turn out too dry or bland. You will love this flavour packed lemon garlic salmon. It is a tender, moist and perfectly flaky recipe. This is so easy to make even for less experienced cooks.
This is a sheet pan oven dinner recipe and salmon is slathered with an assertive lemon garlic paste that adds a stack of flavour. All in one pan lemon garlic salmon baked is the best and easiest way to get salmon on your dinner table.
So, Today I am here a new recipe that very easy to make then you how to make this recipe these are instruction here and you read complete the details and still the end.
| Preparation Time | Cooking Time | Total Time |
| 10 minutes | 15-20 minutes | 25-30 minutes |
About of Lemon Garlic Salmon bake recipe:
My kids and my family ask for salmon for dinner all the time and I have a favourite salmon fish recipe that we enjoy regularly including air fryer salmon. Today’s lemon garlic salmon recipe has now joined the party and there is something magical about the combination of lemon and garlic especially when you pair it with seafood.
Thus I tend to default to the stove. Also crispy salmon skin but, for those days when I want to keep things simple- no stove splatter, no separate vegetable side – so, this salmon recipe is one I have made repeatedly over the past year.
It infuses the flesh with flavour but it is also thick enough to stick to the surface of the salmon so it adds plenty of flavour even if you do not have an hour to marinade. Also proof of moist flaky flesh. You don’t overcook dry salmon in pursuit of surface browning.
This baked salmon is so succulent, melt in your mouth well, with the best garlicky and lemony flavour.
Why do you love this recipe?
I Love this recipe because it is my and my family’s favourite recipe. So, I love this recipe because –
It takes only 10 minutes to prepare and then your oven does the rest. Lemon salmon garlic bake in 15-20 minutes, making baked salmon a perfect meal for a weeknight. Or you will need a handful of simple ingredients for this recipe, most of which are pantry staples.
This is delicious, juicy and tender throughout with delicious lemon garlic flavour. Salmon is a good source of omega-3 fatty acids and protein as well as other nutrients.
I have 3 young kids and they all have different tastes and food preferences. Three out of the 3 love this baked salmon, as do my husband and I, so I call that a dinnertime win.
Health Benefits:
You will eat salmon known to: Reduce artery inflammation, lower cholesterol levels, maintain blood pressure, prevent excess fluid retention. Or reduce heart attacks, strokes, arrhythmia, high blood pressure and high triglycerides. Salmon fish the omega-3 that salmon contains also play a crucial role in your brain function, potentially reducing the risk of dementia, Alzheimer’s disease and cognitive decline. The fish is also a great food source for vitamin B12 which plays a crucial role in never functioning.
Ingredients Instruction
Lemon– We use both the zest and the juice to get the most lemon flavor and juice for tang, because lemon juice really is mostly just sour.
Salmon– This fish skinless or skin on as the paste is not slathered on the underside. The skin would not go crisp so if this bothers enough paste to use for 4 filets up to 200g. The standard serving size is 180g of salmon per person.
Garlic– This recipe for the garlic cloves are grated finely so they almost dissolve into the paste. I prefer this to finely chopping so you do not get little burnt lumps on the salmon, though if you do not have a microplane or fine grater then just really finely mince the garlic.
Dijon mustard- This thickens the marinade into a paste sticks to the salmon as well as adding a little mustard tang and you can not really taste it, to be honest.
Oil– These ingredients help give the salmon colour.
Salt and pepper– This fish likes salt and you do not short change yourself.
Tomatoes– You use grape tomatoes actually, I use one standard punnet 200g.
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. You try it and it totally works but not with limp old ones.
Parmesan– For showering at the end instant face lift.
But you use anything that can cook at the same time as the salmon, such as green beans or thin broccoli. I love how the florist goes crunchy.
Main Ingredients
- 180g or 6 oz salmon filets
- 1 teaspoon lemon zest or 1 lemon
- 2 tablespoon extra virgin olive oil
- 1 teaspoon dijon mustard
- 2 garlic cloves
- 1/2 teaspoon cooking salt
- 1/4 teaspoon black pepper
- For Vegetables
- 2 teaspoon extra virgin olive oil
- 3 bunches asparagus
- 200g cherry tomatoes
- 1/4 teaspoon each salt and pepper
- Cooking and Serving
- Olive oil spray
- Parmesan
- Lemon wedges or slices
- Parsley finely chopped
- Crusty bread or toast for serving
How to make this recipe?
This is really an incredible easy recipe with only five step –
Step- 1:
First you mix the lemon garlic paste ingredients together then slather onto the surface and side of the salmon. Then you will use all the paste there should be just enough to coat all the surface and no point doing the underside, it will just sweat off. Now marinade for 1 hour if time permits, the flavour will infuse the flesh. If not, proceed to the next step and the paste has a lot of flavour so it will compensate for not marinating.
Step- 2:
Then you toss the vegetables with olive oil, salt and black pepper.
Step- 3:
Now you put the salmon on the tray with a bit of space between each one and arrange the vegetables around it then you spray the salmon with oil.
Step- 4:
Then oven grill for 11 minutes or until the salmon is cooked. The flesh should flake and if you are being accurate, the internal temperature should be 122 degree F for optimum juiciness. Also by this time the asparagus will be cooked and the tomatoes will be wrinkled and some will have appealing charred spots.
Step- 5:
At last you transfer the salmon and vegetables onto plates. Great parmesan over the vegetables, squeeze lemon over everything, sprinkle with parmesan if using then dig in.
Recipe Notes:
The skin would not go crisp so if this bothers you, just eat the flesh off the skin, recipe also works perfect with trout, direct sub.
This thickens the rub into a paste that sticks to the salmon.
Grating finely makes it mix into the paste better than finely chopping so you do not get little burnt lumps.
Your ends will naturally break at the point where the woody end is then you try it and it totally works.
Slather salmon then freeze in a container with space around each piece or freeze unwrapped until the surface is hard, then wrap. Then reserve for thaw unwrap and thaw uncovered. That way you would not lose any precious paste off the salmon skin. No need to marinate before freezing- that will happen as the salmon thaws. Your leftovers will keep for 3 to 4 days in the fridge.
Cooked temperature for salmon medium rare pull out at 122 degrees F which will rise to 127 degrees F after resting which is medium rare. This is the optimum point of juiciness and level of doneness chefs or restaurants will cook to by default. A little more done and slightly less juicy.
Make sure to get your potatoes in the oven first allowing them time to cook before adding your salmon to the tray.
You could also double up the sauce if you like, then you have more to drizzle on when you come to serve.
For an extra flavor kick make more of the garlic butter sauce so you can drizzle some over the fish right before serving.
Serving suggestion
This is probably the best salmon recipe and the one thing I really love about it is that everything, including the veggies is cooked in the same pan, that means one less side dish to prepare.
If you are looking to complete this baked salmon dinner, start by adding a bold and simple salad like this easy Mediterranean tomato and cucumber salad or pea salad with feta and mint and as far as sides go the possibilities are endless. So, if you are looking for something light and colorful, try Italian roasted vegetables or these Greek green beans with feta.
Or who likes a little something starchy, Greek lemon rice, herbed potatoes or Greek roasted potatoes will do the trick.
This salmon cooks pretty quickly. Be sure to have your sides and salads ready first before you put the salmon in the oven.
Proper Storage
When you cook this recipe then you place completely cooled leftover salmon in an airtight container, close and store in the fridge for 3 to 4 days or freeze it for up to 3 months. Thaw in the refrigerator overnight.
You can gently reheat the salmon in the oven or in the microwave and even reuse it to make my favorite salmon patties.
Or slather salmon then freeze in a container with space around each piece or freeze unwrapped until the surface is hard, then wrap. Then you reverse for thaw unwrap and thaw uncovered. No need to marinate before freezing that will happen as the salmon thaws.
Nutrition Information:
- Calories: 285 kcal
- Carbohydrates: 3g
- Protein: 35g
- Fat: 20g
- Saturated Fat: 3g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 11g
- Cholesterol: 99 mg
- Sodium: 535 mg
- Potassium: 985 mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 406 IU
- Vitamin C: 15mg
- Calcium: 35 mg
- Iron: 2 mg
- FAQ
Is It better to cover salmon when baking?
Foil or parchment paper? Why bake salmon in foil? The foil traps moisture and ensures that the salmon filets turn out flakey, moist and tender.
Is it best to cook salmon skin side down?
Salmon filets are best cooked starting with the skin side down. This prevents over browning the meat, which can make it dry and pretty unappealing to look at on the plate. When pan frying or grilling, cook salmon filets skin side down for 5-7 minutes, flip and cook for another 2-3 minutes, says Norton.
How do you keep salmon from sticking to the baking tray?
Whether you are pan frying or oven baking, just dry the surface of the salmon with a kitchen towel. Then place a square of cooking parchment in the cooking pan and put the salmon, skin side down on top. Cook as usual. If you want to add a little oil, put it under the parchment.
What makes salmon taste better?
I am talking about bringing soaking salmon in a simple, quick brine for as little as 10 minutes is all it takes. To make it happen you need two very basic ingredients: water and salt of water.
Korean seaweed soup recipe
Conclusion
Lemon garlic slather mix the lemon garlic paste ingredients together then slather onto the surface and side of the salmon. You use all the paste there should be just enough to coat all the surface.
So, this easy oven baked salmon recipe is flaky, moist and flavourful. Make it in just 20-30 minutes with olive oil, lemon, garlic and fresh herbs. Then you try to make this recipe now and if you want to know the recipe best tips and knowledge here my articles, so I am sure if you will try this recipe then you will bake this recipe this time.
This recipe when you serve then you add parmesan over vegetables, parsley and squeeze lemon over everything and it is the best dinner recipe with family members who enjoy eating. So you will try and get more recipe knowledge then visit my website page so you will try today and make it.
