Hey y'all! Looking for a lightning-fast weeknight meal that's bursting with flavor and feels a little fancy without the fuss? This lemon garlic salmon tray bake checks every box—juicy, flaky salmon, vibrant roasted veggies, and a punchy lemon-garlic dressing all cooked together on one tray. It's healthy, fuss-free, and perfect for everything from busy weeknights to casual entertaining. Ready to whip up a dish that'll wow your tastebuds and make cleanup a breeze? Let's get cooking!
Why You'll Love This
- It’s a true one-pan wonder—minimal prep, almost zero cleanup.
- Bold lemon and garlic flavors perfectly complement the tender salmon and veggies.
- Nutritious, high in protein, and packed with vitamins from fresh vegetables.
- Ready start-to-finish in just 30 minutes—ideal for hectic days!
- Easily customizable to your family's taste or what's in your fridge.
Ingredients
- 4 salmon fillets (about 5 oz / 140g each)
- 2 tablespoon olive oil, divided
- 2 cloves garlic, minced
- 1 large lemon (zested & juiced, plus slices for garnish)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced into wedges
- 8 oz (225g) cherry tomatoes, halved
- 1 medium zucchini, sliced into half-moons
- Fresh parsley, for garnish (optional)
Directions
Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C). Line a large baking tray with parchment paper or foil for easy cleanup.
Step 2: Season the Vegetables
Spread bell peppers, onion, cherry tomatoes, and zucchini evenly over the baking tray. Drizzle with 1 tablespoon of olive oil, sprinkle with half the salt and pepper, and toss until coated.
Step 3: Prepare the Lemon Garlic Marinade
In a small bowl, mix minced garlic, lemon zest, lemon juice, oregano, remaining olive oil, and a pinch of salt and pepper.
Step 4: Arrange the Salmon
Nestle the salmon fillets among the veggies, skin-side down. Spoon the lemon garlic marinade evenly over each piece of salmon.
Step 5: Bake
Bake for 16-18 minutes, or until salmon is opaque and flakes easily with a fork and vegetables are tender. For a crispier finish, broil for an extra 2 minutes at the end, watching closely.
Step 6: Serve
Garnish with lemon slices and fresh parsley. Serve hot and enjoy your easy, vibrant tray bake!
Notes
- If your salmon fillets vary in size, check the smaller pieces sooner to prevent overcooking.
- For extra caramelization, roast the vegetables for 5 minutes before adding the salmon.
- Use an instant-read thermometer to check the salmon reaches 145°F (63°C) at the thickest part.
Variations
- Asian-Inspired: Swap oregano for a splash of low-sodium soy sauce and a sprinkle of sesame seeds.
- Mediterranean: Add olives, artichoke hearts, and sprinkle with feta before serving.
- Spicy Twist: Add a pinch of red chili flakes to the garlic-lemon marinade for gentle heat.
Required Equipment
- Large rimmed baking tray
- Parchment paper or foil
- Small bowl for marinade
- Sharp knife & cutting board
Storage Instructions
Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking tray and warm in a 350°F (175°C) oven for 10 minutes or until heated through. Avoid microwaving salmon for optimal texture.
Suggested Pairings/Serving Recommendations
- Serve over fluffy quinoa, wild rice, or couscous for a hearty meal.
- Add some crusty whole grain bread to mop up those delicious lemony juices.
- Pair with a crisp green salad tossed in a simple vinaigrette.
Pro Tips
- Keep veggies the same thickness for even roasting and perfect bite.
- Allow salmon to sit at room temperature for 10 minutes before cooking to ensure tender, even results.
- Add a final squeeze of fresh lemon just before serving for a bright, fresh finish.
FAQ
Can I use frozen salmon?
Yes! Thaw it completely and pat dry before seasoning and baking for best results.
What other veggies work well?
Try asparagus, broccoli florets, or thinly sliced potatoes. Just cut denser veggies thinner for even cooking.
How can I tell when the salmon is done?
It should flake easily with a fork and look opaque throughout. An instant-read thermometer should read 145°F (63°C) in the center.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 4 salmon fillets (about 150g each)
- 2 tablespoons olive oil
- 2 lemons (1 sliced, 1 juiced)
- 4 garlic cloves, minced
- 350g baby potatoes, halved
- 200g broccoli florets
- 150g cherry tomatoes, halved
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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1Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper.
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2Toss baby potatoes, broccoli florets, and cherry tomatoes with 1 tablespoon olive oil, salt, pepper, and oregano on the tray. Spread them out in a single layer.
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3Roast vegetables for 10 minutes. Meanwhile, mix minced garlic, lemon juice, remaining olive oil, salt, and pepper in a small bowl.
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4Remove tray from oven and nestle salmon fillets among the vegetables. Spoon the lemon garlic mixture over the salmon. Top each fillet with lemon slices.
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5Return tray to oven and bake for another 10-12 minutes, or until salmon is just cooked through and vegetables are tender.
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6Garnish with fresh parsley and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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