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)
juice
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
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