Lemon Garlic Salmon Tray Bake – Easy and Healthy!

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This is a delicious salmon tray bake recipe that is as easy as it is healthy. Salmon with an aggressive lemon-garlic marinade cooks in just 11 minutes with parmesan asparagus and blistered cherry tomatoes. No stove sprinklers – yay!

Lemon Garlic Salmon Tray Bake.
Lemon Garlic Salmon Tray Bake.

Lemon Garlic Salmon Tray Bake.

I'm a little worried about baked salmon recipes because a pale, colorless salmon fillet just doesn't rock my boat. Give me Carmelization! A sticky glow! A crunchy crust!

Thus, I default to the stove. Also, crispy salmon skin. Yes!

But there are also plenty of days when I just want to keep things simple without splashing the stove or making a separate side of vegetables. And today this salmon recipe is one that I have made over and over again over the past year. The key is the lemon garlic slather. It's strong enough to work as a marinade to flavor the meat, but thick enough to stick to the surface of the salmon so it adds plenty of flavor even if you don't have an hour to marinate the salmon. be

My friends call it the lemon version of Asian glazed salmon. They are both easy, tasty, always have everything they need to make them and everyone loves them. I hope you like it too!

Also – evidence of moist flaky meat. ⬇️ No more overcooked dried salmon to get a brown surface!

Lemon Garlic Salmon Tray Bake.

Ingredients

Here's what you need to make this salmon tray bake.

Salmon and Marinade Paste

  • Salmon – It doesn't matter whether it is skinless or on skin because the paste is not applied downwards. The skin won't be crispy so if that bothers you, just eat the meat with the skin on. There is enough paste to use for up to 4 fillets at 200g/7oz. A standard serving size is 180 grams/6 ounces of salmon per person. Substitute: The recipe works perfectly with trout as well.

  • Dijon mustard – This thickens the rub into a paste that sticks to the salmon as well as adding a slight mustard tang. To be honest, you can't really taste it.

  • garlic – The garlic cloves are finely ground so that they almost dissolve into a paste. I prefer it finely chopped so you don't end up with lightly charred lumps on the salmon, although if you don't have a microplane or fine grater, finely chop the garlic.

  • lemon – We are using both juice and juice. Zest for real lemon flavor, and juice for tang. (Because lemon juice is really mostly just sour, most of the lemon flavor is in the zest).

  • The oil – Helps color the salmon.

  • Salt and pepper – Fish love salt! Don't underestimate yourself.

Vegetables

I'm using asparagus and cherry tomatoes because they cook like salmon. Try to use thicker asparagus, otherwise it will be a little too soft. If you can only find thin ones, consider adding them to the tray during the cooking time.

  • insulating white – No need to trim asparagus with a knife! Did you know that the ends will naturally split at the point where the woody end occurs? Try it, it works perfectly! (But not with lame old men).

  • Cherry tomatoes – Well, grape tomatoes actually! I use a standard pint (200g/7oz).

  • Salt, pepper and olive oil – For spices.

Alternative vegetables – Anything that can be cooked like salmon, like green beans or thinly sliced ​​broccolini (slice the thick ones in half lengthwise). I love how the flowers are crunchy!


How to Bake This Lemon Garlic Salmon Tray

This year it may become my mission in life to make more recipes that only require four step pictures.

(Although, we both know that's not going to happen. I'd be bored. I have challenges all the time!!)

  1. Lemon Garlic Slice – Mix the lemon garlic paste ingredients together then apply to the surface and sides of the salmon. Use all the paste – there should be enough to coat the entire surface. There's no point in going down, it'll just make you sweat.

    Marinade for 1 hour. If time permits, the flavor will affect the meat. If not, go to the next step (the paste has a lot of flavor so it will compensate for not being marinated).

  2. Toss Vegetables with olive oil, salt and pepper.

  1. Prepare the tray. – Place the salmon on the tray with a little space between each one. Arrange the vegetables around it. Drizzle salmon with oil.

  2. Oven grill/broil Bake for 11 minutes or until salmon is cooked through. The meat should be tender, and if you're right (which I like to be), the internal temperature should be 50°C/122°F for maximum juiciness.* Also by this time the asparagus will be cooked and the tomatoes will be wrinkled. There will be and some will have attractive burn marks.

    to serve – Transfer salmon and vegetables to plates. Grate Parmesan over vegetables, squeeze lemon over everything, sprinkle with Parmesan if using, then dig in!

* 50°C/122°F oven takeout temperature is the optimum juiciness for salmon, this is the default that chefs and restaurants cook at. It will rise to 53°C/127.4°F after resting for 3 minutes, which is medium rare. For medium, draw at 60°C/140°F, it will rise to 63°C/145.4°F after resting. A little more done and a little less juicy

Lemon Garlic Salmon Tray Bake.

There you go! Nice and simple. delicious. healthy. There is no greasy stove to deal with. (Let's ignore the occasional oven cleaning we all like to pretend doesn't need to happen).

I usually just toast the bread and add it to the plate for a bit of starch, topping the meal and smeared with charred diced tomatoes. Although I'm trying to be “healthy” I increase the volume of vegetables on the tray, skip the carbs, then do my best not to stick my hand in the cookie jar later that evening…. – Nagy X


See how to make it

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Lemon Garlic Salmon Tray Bake.

Lemon Garlic Salmon Tray Bake – Easy and Healthy!

Servings4

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Instruction video above. A delicious salmon tray bake recipe that's as easy as it is healthy. Salmon with an aggressive lemon-garlic marinade cooks in just 11 minutes with parmesan asparagus and blistered cherry tomatoes. No stove sprinklers – yay! Green beans would also work great, or thin broccolini stems (and the florets will be crunchy!) shower with Parmesan and a squeeze of lemon for an easy finishing touch.

Instructions

  • Lemon Garlic Paste – Mix the marinade ingredients in a small bowl. Slather on top and sides of salmon. If time permits, marinate for 1 hour. Otherwise, proceed with the instructions.

  • Preheating Oven grill/broiler at 280°C/525°F or as high as you like. Place the oven shelf 20 cm/8 inches from the heat source.

  • Prepare the tray – Toss asparagus and cherry tomatoes with olive oil, salt and pepper. Spread on a large tray then clear space for the salmon. Place the salmon on the tray, leaving a little space between each one. Brush the surface of the salmon with oil.

  • to cook – Grill/broil for 11 minutes or until salmon is done – flesh should be bubbly, internal temperature should be 50°C/122°F (Note 5).

  • Serve – Transfer the salmon and vegetables to a plate. Spread the parmesan over the vegetables. Squeeze lemon juice over salmon, sprinkle with parsley. Eat!

Instructions Notes:

1. Salmon – The skin won't be crispy so if that bothers you, just eat the flesh of the skin. The recipe also works perfectly with trout, direct sub.
2. Dijon – This thickens the rub into a paste that sticks to the salmon.
3. Garlic – A fine grind makes it better than finely chopping the paste so you don't end up with lightly charred lumps.
4. Asparagus – The ends will naturally break off at the point where the woody end is. Try it, it works perfectly! (but not with lame old men)
5. Internal cooking temperature for salmon:

  • Medium rare – come out at 50°C/122°F which will rise to 53°C/127.4°F after resting which is medium rare. This is the sweet spot of level of juiciness and doneness that chefs/restaurants will cook by default.
  • Medium – Pull at 60°C/140°F, will rise to 63°C/145.4°F after resting. A little more done and a little less juicy.

left over Will keep in the fridge for 3 to 4 days. Nutrition per serving for salmon and vegetables.

Nutritional Information:

Calories: 364Cal (18%)Carbohydrates: 3Yes (1%)Protein: 37Yes (74%)fat: 22Yes (34%)Saturated Fat: 3Yes (19%)Polyunsaturated Fat: 6YesMonounsaturated fats: 11YesCholesterol: 99mg (33%)Sodium: 536mg (23%)Potassium: 1028mg (29%)Fiber: 1Yes (4%)Sugar: 2Yes (2%)Vitamin A: 407IU (8%)Vitamin C: 14mg (17%)Calcium: 35mg (4%)Iron: 2mg (11%)

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