Nothing beats a one-pan dinner on a busy weeknight – and this Lemon Garlic Salmon Tray Bake is a shining example. Imagine flaky, omega-3–rich salmon fillets (perfect for heart health) dressed in a zesty lemon-garlic paste and roasted alongside vibrant asparagus and blistered cherry tomatoes. With just one sheet pan, it delivers bold citrusy, garlicky flavor and tender-crisp veggies, no stove splatter, and minimal cleanup. It truly is a healthy, easy meal that feels fancy without the fuss. Plus, since everything cooks together in under 15 minutes, it’s perfect for beginners or anyone craving a fast, flavorful dinner.
This tray bake proves that eating well doesn’t have to be complicated. The lemon-garlic marinade infusion ensures moist, flavorful salmon, while roasting the veggies right on the pan means you get a complete meal with zero extra dishes. As one home-cook blogger notes, sheet-pan dinners mean "minimal dishes" and cooking techniques anyone can master. Indeed, this salmon dinner is a crowd-pleaser – both kids and adults will love the tender fish and sweet-tart tomatoes. Plus, it’s super versatile: easily swap in other veggies like green beans or broccolini, or sprinkle different herbs if you like.
Ingredients
Gather these simple, wholesome ingredients. All you need is salmon, pantry staples, and a handful of veggies – no fancy prep required. You can even cook this with skin-on or skinless fillets (just remove skin before eating if it doesn’t crisp up).
Salmon: 4 × 180g/6 oz salmon fillets, skin on or off, doesn't matter (Note 1)
Marinade Slather: 1 tsp lemon zest (1 lemon)
1 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tsp Dijon mustard (Note 2)
2 garlic cloves, grated using a microplane (Note 3)
1/2 tsp cooking salt (or kosher salt)
1/4 tsp black pepper
Vegetables (Optional): 3 bunches asparagus, woody ends snapped or trimmed off (Note 4)
200g/7 oz cherry tomatoes (or grape tomatoes)
2 tsp extra virgin olive oil
1/4 tsp each salt and pepper
Cooking & Serving: Olive oil spray, finely grated Parmesan, lemon wedges or slices (optional), chopped parsley (optional), crusty bread or toast (for serving)
We love that this recipe is so flexible. You can swap the veggies to your liking – green beans, broccolini, or even baby potatoes all work well, as long as they roast in the same ~11-minute timeframe. Asparagus adds a great texture, and learning to snap them by hand makes prep easy (they naturally break where the tough stem ends
Instructions
Follow these easy steps exactly as written to get perfectly roasted salmon and veggies every time. The lemon-garlic paste will create a sticky, tangy crust that locks in moisture on the salmon while adding tons of flavor.
🍋 Lemon garlic paste – Mix the marinade ingredients in a small bowl. Slather onto the top and sides of the salmon. If time permits, marinade for 1 hour. Otherwise, proceed with recipe.
🔥 Preheat oven – Preheat the oven grill/broiler to 280°C/525°F (or as high as yours goes). Place an oven rack about 20 cm / 8 inches from the heat source.
🥗 Prepare tray – Toss the asparagus and cherry tomatoes with the 2 tsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Spread the veggies out on a large baking tray, leaving a clear space in the center. Place the salmon fillets on the tray (skin-side down if on) with a bit of space between each. Spray or brush the tops of the salmon with a little olive oil.
⏲ Cook – Grill/broil for 11 minutes or until the salmon is just cooked through – the flesh should easily flake and reach an internal temperature of about 50°C/122°F (for medium-rare; it will continue to cook to ~53°C/127°F after resting). By this time the asparagus will be tender-crisp and the tomatoes will be wrinkled and lightly charred.
🍽 Serve – Transfer the salmon and roasted vegetables to plates. Grate Parmesan over the veggies, squeeze fresh lemon juice over everything, sprinkle with chopped parsley if using, and dig in with a smile. Serve with crusty bread or toast if you like, for sopping up the delicious juices.
💡 Pro Tip: If you don’t have time to marinate, don’t worry – the paste is so flavorful that even a quick slather right before baking infuses the salmon with bright lemon-garlic taste.
💡 Pro Tip: Learn how hot your oven broiler performs. All ovens vary; you want a strong heat to caramelize the garlic paste without drying the fish. If needed, broil 1-2 minutes longer after 11 minutes to get a golden top (watch carefully so it doesn’t burn).
Why We Love This Recipe
Healthy & Nutrient-Rich: Salmon is a heart-healthy, fatty fish loaded with omega-3s. Asparagus and tomatoes add fiber, vitamins, and antioxidants. Overall, this tray bake is light yet satisfying.
Minimal Cleanup: Everything cooks on one pan in the oven – no extra pots or pans. No more greasy stove splatter to scrub! Sheet-pan meals mean minimal dishes and super streamlined cooking.
Bold Flavor: The zesty lemon, pungent garlic, and a hint of Dijon give the salmon a vibrant, savory crust. Roasting also intensifies the sweetness of cherry tomatoes. A squeeze of fresh lemon and shower of Parmesan at the end adds tang and umami – it’s mouthwateringly good.
Versatile & Adaptable: Feel free to change up the produce. Green beans, broccolini, or even asparagus alternatives work great. (The veggies listed cook in ~11 minutes; just ensure any swap is cut so it finishes in the same time.) Bonus: you can double the veggies for an even bigger salad feel.
Fast & Easy: Just mix a quick paste, toss, and bake. No fiddling on the stovetop means a stress-free cooking experience, perfect for beginner cooks. In total, prep takes about 10 minutes and the salmon only 11 minutes in the oven!
Pro Tips for Perfection
Freeze-Ahead: This marinade works great for meal prep. Slather the salmon fillets with the lemon-garlic paste, then freeze them in a single layer (either unwrapped until hard or wrapped with space between). When you’re ready to use, thaw uncovered so the glaze stays on the fish. You don’t need to re-marinate; it marinates as it thaws! Cook straight from thawed, and the flavor will be just as vibrant.
Check Salmon Doneness: Salmon is best at medium-rare (about 50°C/122°F pulled from oven). If you like it more well-done, let it go to 60°C/140°F (it’ll rise to ~63°C/145°F as it rests). The flesh should still flake easily. Remember: dry overcooked salmon is avoidable here because the foil-roasting keeps it moist.
Vegetable Variations: No asparagus? Use green beans or broccoli florets (cut so they cook in the same time). Cherry tomatoes are ideal here for their burst of sweetness, but sliced bell peppers or zucchini also pair well after tossing with oil. The key is uniform pieces so everything roasts evenly.
Serving Ideas: To make it a fuller meal, serve with quinoa, rice, or crusty bread. Leftovers (fish + veggies) store tightly covered for 3–4 days in the fridge. They also make a great packed lunch (even cold!) for the next day.
