This recipe is a true time-saver and cleanup dream. Everything cooks together on one tray, making preparation and cleanup incredibly easy. The salmon turns out flaky and moist, with bold garlic and lemon flavors, while the veggies absorb all the delicious juices. It’s also highly customizable—add whatever vegetables you have on hand. Plus, it’s naturally gluten-free and packed with omega-3s.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
salmon fillets lemon slices fresh garlic cloves olive oil salt black pepper cherry tomatoes baby potatoes green beans fresh parsley (optional, for garnish)
Directions
Preheat your oven to 400°F (200°C).
Line a large baking tray with parchment paper or lightly grease it with olive oil.
Place the salmon fillets skin-side down on the tray.
Scatter halved baby potatoes around the salmon and drizzle everything with olive oil.
Add sliced garlic, lemon slices, cherry tomatoes, and trimmed green beans to the tray.
Season with salt and black pepper to taste.
Roast in the preheated oven for about 20–25 minutes, or until the salmon is cooked through and the vegetables are tender.
Garnish with chopped fresh parsley before serving, if desired.
Servings and timing
This recipe makes 4 servings. Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
Variations
Swap salmon for trout, cod, or another firm white fish.
Use seasonal vegetables like zucchini, asparagus, or bell peppers.
Add a sprinkle of chili flakes or paprika for a spicy kick.
For a more herbaceous twist, add thyme, dill, or rosemary.
Replace baby potatoes with sweet potatoes or butternut squash for a sweeter flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. You can also reheat gently in the microwave, but the salmon may dry out slightly.
FAQs
How do I know when salmon is fully cooked?
Salmon is done when it flakes easily with a fork and is opaque in the center. The internal temperature should reach 145°F (63°C).
Can I use frozen salmon?
Yes, but thaw the salmon completely before baking to ensure even cooking.
What vegetables go well in this tray bake?
Cherry tomatoes, baby potatoes, green beans, bell peppers, zucchini, and asparagus all work well.
Can I make this ahead of time?
You can prep the ingredients a few hours in advance, but for best results, bake just before serving.
What can I serve with lemon garlic salmon?
This dish is complete on its own, but you can add a side of rice, couscous, or a fresh green salad.
Can I add sauce to this recipe?
A drizzle of garlic butter or a dollop of herb yogurt sauce pairs nicely with the salmon.
Do I need to flip the salmon while baking?
No, the salmon cooks best when left undisturbed skin-side down.
How do I keep the salmon from drying out?
Avoid overcooking and bake until just done. You can also cover the tray loosely with foil for part of the baking time.
Can I use garlic powder instead of fresh garlic?
Yes, but fresh garlic provides a more vibrant flavor. Use ½ teaspoon garlic powder per clove as a substitute.
Is this recipe suitable for meal prep?
Yes, it keeps well in the fridge and reheats easily, making it great for meal prep.
Conclusion
This lemon garlic salmon tray bake is a fuss-free, flavorful, and wholesome dinner solution for busy nights. With minimal cleanup and maximum flavor, it’s a recipe you’ll turn to again and again. Whether you’re cooking for your family or just yourself, it’s a delicious and healthy way to enjoy salmon and veggies in one go.
Lemon Garlic Salmon Tray Bake is a vibrant and nutritious one-pan meal featuring tender salmon, roasted vegetables, zesty lemon, and aromatic garlic. It’s an easy and flavorful weeknight dinner with minimal cleanup.
Ingredients
4 salmon fillets (about 5–6 oz each)
1 lemon, thinly sliced
3–4 garlic cloves, thinly sliced
2 tbsp olive oil
Salt and black pepper, to taste
1 cherry tomatoes
1 lb baby potatoes, halved
8 oz green beans, trimmed
2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Preheat oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease with olive oil.
Place salmon fillets skin-side down on the tray.
Scatter halved baby potatoes around the salmon and drizzle everything with olive oil.
Add sliced garlic, lemon slices, cherry tomatoes, and green beans to the tray.
Season everything with salt and black pepper.
Roast in the preheated oven for 20–25 minutes, or until the salmon is cooked through and vegetables are tender.
Garnish with chopped fresh parsley before serving, if desired.
Notes
Swap salmon with trout or firm white fish like cod.Use seasonal vegetables like zucchini, asparagus, or bell peppers.Add chili flakes or paprika for extra flavor.Cover loosely with foil during baking to retain moisture, if needed.Pair with couscous, rice, or a fresh salad for a heartier meal.
