Easy Lemon Garlic Salmon Tray Bake!

🧄 Easy Lemon Garlic Salmon Tray Bake

Ingredients

Serves 4

🐟 For the Salmon:

• 4 salmon fillets (about 5–6 oz each)

• 2 tablespoons olive oil or melted butter

• 3 cloves garlic, minced

• Juice of 1 large lemon (about 2 tablespoons)

• 1 teaspoon lemon zest

• 1 teaspoon Dijon mustard (optional for extra flavor)

• Salt and pepper to taste

• Fresh parsley or dill, for garnish

🥦 For the Veggies:

• 2 cups baby potatoes, halved

• 1 ½ cups broccoli florets

• 1 red bell pepper, sliced (optional)

• 1 tablespoon olive oil

• ½ teaspoon paprika

• Salt and pepper to taste

🔪 Instructions

1. Preheat Oven

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.

2. Prepare the Marinade

   • In a small bowl, whisk together olive oil (or butter), garlic, lemon juice, lemon zest, Dijon mustard (if using), salt, and pepper.

3. Season the Veggies

   • Toss the potatoes with half of the marinade (or just olive oil, salt, and paprika). Spread them on the tray and roast for 15 minutes first since they take longer to cook.

4. Add Salmon and Remaining Veggies

   • Remove the tray, add the salmon fillets and remaining vegetables (like broccoli and bell pepper).

   • Brush salmon generously with the rest of the lemon-garlic sauce.

5. Bake Everything Together

   • Return to the oven and bake for another 12–15 minutes, or until the salmon flakes easily and veggies are tender.

6. Finish and Serve

   • Garnish with chopped parsley or dill and an extra squeeze of lemon before serving.

🍽️ Serving Ideas

• Serve with rice, quinoa, or cauliflower rice for a balanced meal.

• Drizzle extra pan juices or a little melted butter over the salmon before serving.

💡 Tips & Variations

• For crispier edges: Broil the tray for 1–2 minutes at the end.

• Add a creamy touch: Drizzle with garlic yogurt sauce or tzatziki.

• Switch it up: Replace broccoli with asparagus, green beans, or zucchini.

❓ Q&A

Q: Can I use frozen salmon?
A: Yes, just thaw it completely and pat dry before adding to the tray.

Q: What if I don’t like broccoli?
A: Try asparagus, green beans, or sliced zucchini instead — all roast beautifully.

Q: Can I make it ahead?
A: You can prep everything earlier in the day, cover, and refrigerate. Bake right before serving.

Q: How do I know the salmon is done?
A: It should flake easily with a fork and reach an internal temperature of 145°F (63°C).